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Roasted Eggplant Spread

Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    2 cups

Ingredients

  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 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
  • 1 tablespoon tomato paste
  • Toasted baguette slices or assorted crackers

Directions

  • Preheat oven to 400°. Mix first four ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once.
  • Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky).
  • Transfer to a bowl; cool completely. Serve with toasted baguette.
Nutrition Facts
1/4 cup spread: 84 calories, 5g fat (1g saturated fat), 0 cholesterol, 153mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Reviews

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Average Rating:
  • Debglass11
    Jul 22, 2019

    Delicious spread for crackers or Italian bread! Roasting the veggies gives it a nice sweetness. I made the recipe exactly as written. This spread is similar to caponata, but without the sweet and sour element. This spread would work great on sandwiches too. Will definitely keep this one handy!

  • Patrica390
    Sep 25, 2018

    This recipe is easy to make and it is a delicious appetizer on bread or crackers. I made no changes.

  • bad_dog_ny
    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.

  • Katya Bernal
    Dec 5, 2012

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

  • CRzasa
    Nov 4, 2012

    This was good. I liked the combination of flavors.

  • becky66
    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.