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Roasted Eggplant Spread

  • Author: Meagan
  • Total Time: 60 Minutes


Another great dip that can be made ahead! – this one is adapted from Ina Garten’s, ‘The Barefoot Contessa Cookbook’.  Among other small adjustments, you can choose to peel the eggplant or not, pulse it to leave it chunky or smooth and any color of pepper(s) work well – enjoy!



1 eggplant, about 1 1/2 lbs.

2 red peppers, seeded – red ones give you a brighter dip, but orange or yellow work well too

1 good-sized red onion AND 6 cloves of garlic

1/21 t. kosher salt – we like ours well seasoned

freshly ground black pepper to taste

2 T. tomato paste – I’ve also used the entire 156 mL can and it was very tasty


Spray a large cookie sheet (covered with parchment) with olive oil and preheat the oven to 400.  Cut up the eggplant, red pepper and onion into similar sized chunks and toss on the cookie sheet with the garlic cloves – it’s okay if it’s slightly piled up, that’s why it all gets stirred.  Spray the vegetables liberally with olive oil and lightly dust with salt and pepper.  Bake for 45 minutes, taking the pan out of the oven every 15 minutes to toss the vegetables.  Remove from the oven and leave to cool for a bit.

Place all of the vegetables, more salt and the tomato paste into a food processor and pulse a few times to blend.  Serve with any type of cracker or bread, but cut up vegetables are also a favorite in our house.

  • Category: Appetizers, Greek, Make-ahead


From Meagan's Kitchen

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