Roasted Eggplant Spread Recipe

4.5 4 8
Roasted Eggplant Spread Recipe
Roasted Eggplant Spread Recipe photo by Taste of Home
Publisher Photo

Roasted Eggplant Spread Recipe

Read Reviews
4.5 4 8
Publisher Photo
Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. "It's excellent," assures Barbara McCalley of Allison Park, Pennsylvania.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 2 large sweet red peppers, cut into 1-inch pieces
  • 1 medium eggplant, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon tomato paste
  • Toasted bread slices or assorted crackers

Directions

In a large bowl, combine the red peppers, eggplant, onion and garlic. Drizzle with oil; sprinkle with salt and pepper. Toss to coat.
Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 45-50 minutes or until lightly browned and tender, stirring once. Cool slightly.
Place vegetables and tomato paste in a food processor; cover and process until chopped and blended. Transfer to a serving bowl; cool to room temperature. Serve with bread. Yield: 2 cups.
Originally published as Roasted Eggplant Spread in Taste of Home December/January 2007, p18

Nutritional Facts

1/4 cup: 83 calories, 5g fat (1g saturated fat), 0 cholesterol, 153mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 2 large sweet red peppers, cut into 1-inch pieces
  • 1 medium eggplant, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon tomato paste
  • Toasted bread slices or assorted crackers
  1. In a large bowl, combine the red peppers, eggplant, onion and garlic. Drizzle with oil; sprinkle with salt and pepper. Toss to coat.
  2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 45-50 minutes or until lightly browned and tender, stirring once. Cool slightly.
  3. Place vegetables and tomato paste in a food processor; cover and process until chopped and blended. Transfer to a serving bowl; cool to room temperature. Serve with bread. Yield: 2 cups.
Originally published as Roasted Eggplant Spread in Taste of Home December/January 2007, p18

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bad_dog_ny User ID: 7389685 158883
Reviewed Aug. 28, 2013

"I wing recipes, don't measure much. Used more garlic than called for, and added about 2 tsp cumin powder when blending. Nice flavors, not difficult."

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Katya Bernal User ID: 7005088 140803
Reviewed Dec. 5, 2012

"I love this recipe ~ and the best part is it is super easy to make"

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CRzasa User ID: 1193827 110822
Reviewed Nov. 4, 2012

"This was good. I liked the combination of flavors."

MY REVIEW
becky66 User ID: 1915904 141238
Reviewed Jul. 21, 2012

"Good flavor, next time I might add a little chili powder, cumin and red pepper for a little more kick. But otherwise, a great all-veggie dip and a nice alternative to high-fat dips."

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