Ina Garten’s Roasted Eggplant Spread


I just made this yummy, healthy dip yesterday to bring as a snack to spread on a whole wheat pita… OMG! It’s amazing and super simple! I used a 1/2 green pepper (because it is what I had), 1/2 red onion and chopped and roasted a tomato with the veggies instead of adding the tomato paste. I nearly licked the bowl clean. I had two co-workers from my CSA try it and they flipped over it! They said it was better than hummus… and all veg! 🙂

  • 1 medium eggplant, peeled and cut into 1-inch cubes
  • 2 red bell peppers, seeded and cut into 1-inch cubes
  • 1 red onion, peeled and cut into into 1-inch chunks
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon tomato paste
  1. Preheat your oven to 400 degrees.
  2. Place the eggplant, bell pepper and onion into a large bowl. Add the garlic, olive oil, salt and pepper and toss everything to coat with the oil.
  3. Spread the mixture out onto a large baking sheet. Bake for 20 minutes and then remove pan from the oven and turn the vegetables over. Return to the oven and continue to bake until the vegetables are soft and lightly browned, 20 to 25 minutes more.
  4. Remove from the oven and cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and pulse several times to blend. Taste and add more salt and pepper as necessary.

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