Preheat oven to 400 degrees F. Place eggplant, red pepper, olive oil and salt in a large Ziploc bag. Shake to coat vegetables.
Place prepared vegetables on a rimmed baking sheet. Wrap unpeeled garlic cloves in aluminum foil, and place that on the baking sheet as well.
Roast 40-45 minutes, tossing once halfway. Let vegetables cool for 10 minutes before adding to a food processor, fitted with a steel blade. Add tahini and pulse ingredients for approximately 30 seconds.
Nutrition Facts
Roasted Eggplant Dip
Amount Per Serving (0 g)
Calories 119Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 200mg9%
Potassium 293mg8%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 4g4%
Protein 3g6%
Vitamin A 1260IU25%
Vitamin C 53mg64%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.