Roasted Eggplant Spread


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 Garten

1 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

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8 comments to Roasted Eggplant Spread

  • Martha

    I’m new to your blog, but this recipe sounds wonderful and I will be making it in the near future.

  • StylishCuisine

    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.

  • Chris

    I ate this exact dish pictured in the photograph. I was one of the “friends from Atlanta.” It was unbelievable. Diane can cook.

  • StylishCuisine

    Thanks Chris!

  • Lisa

    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.

  • StylishCuisine

    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.

  • Colleen

    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!

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