I had an eggplant from the CSA that needed to be used. I didn’t get enough eggplant to make an eggplant parmagiana, so this recipe was perfect. We had some friends visiting us from Atlanta this past week and I served this as an hors d’oeuvre before dinner the other night. We gobbled it up! There wasn’t one drop left.
I didn’t have tomato paste on hand and didn’t feel like running to the store so I skipped it. I plan to make this again today and I loved it so much that I’m going to leave the tomato paste out again. I’m sure it’s tasty with the tomato paste, but I don’t think it’s needed.
Roasted Eggplant Spread
Recipe from Barefoot Contessa Family Style by Ina Garten1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste (optional)Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste (if using), and pulse 3 or 4 times to blend. Season with salt and pepper.
Yield: ~ 1 cup
Print This Recipe
I’m new to your blog, but this recipe sounds wonderful and I will be making it in the near future.
Thanks Martha! I highly recommend this dip. It’s really easy to make and both healthy and delicious. There’s nothing like fresh summer produce!
sounds delish! I have a similar recipe only no tomato paste.
I ate this exact dish pictured in the photograph. I was one of the “friends from Atlanta.” It was unbelievable. Diane can cook.
Thanks Chris!
Hi. I made the spread last weekend for a family BBQ. Everyone loved it! Thanks for the recipe. I’ll definitely be making it again.
Lisa, I’m so glad that you and your family enjoyed the dip. I’ve made it several times already and I’m going to make it again tomorrow for a family BBQ that we’re having.
Hi Diane,
Another great recipe. I made the spread this weekend along with the pea pesto crostini recipe. We couldn’t decide which one we liked better…both delicious! I love checking your blog for new recipes!
~Colleen