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.