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Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Step 2
Place the eggplant, bell pepper, onion, and garlic on the baking sheet.
Step 3
Drizzle it with olive oil and sprinkle it with salt, pepper, and cayenne. Give it a gentle toss.
Step 4
Roast vegetables for 35-40 minutes, making sure to give it a toss halfway through the baking. Let them cool for 5 minutes.
Step 5
Place the roasted vegetables, lemon juice, tahini, and 2 tablespoons of parsley in the bowl of a food processor. Pulse 4-5 times to blend. Taste for seasoning and add if necessary.
Step 6
Transfer to a bowl. Garnish with the rest of the Italian parsley. Serve immediately with pita wedges.
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