Ina Garten's Roasted Eggplant Spread

As one of my favorite Eggplant Recipes, this eggplant spread is just as elegant as the Barefoot Contessa herself. It is easy to make with just a few simple ingredients; it is a great appetizer to serve with crackers, pita bread, and veggies.

Barefoot Contessa's roasted eggplant red pepper spread in a bowl.

Table of Contents show

Ingredients

While this could be an eggplant red pepper spread, I like to think eggplant is the star here. Here’s a quick glance at what we need:

Eggplant: Eggplant Types vary, but I used the easy-to-find globe eggplants for this recipe. If you can get your hands on Italian eggplants, you can use them as well. Since we are roasting the eggplant in the oven pre salting the eggplant is not necessary here. However, it is important to cut eggplant into equal-sized cubes to ensure even roasting.
Bell Pepper: I like the sweeter red bell peppers, but you can use any color, such as yellow or orange.
Red Onion: All you have to do is peel and cut the onion into big chunks.
Garlic Cloves
Olive Oil
Seasoning: This includes Kosher salt, black pepper, and a touch of (optional) cayenne pepper for some kick.
Lemon Juice: Use freshly squeezed lemon juice for the best flavor.
Tahini: Go for a high-quality, runny tahini, such as Soom (affiliate link.) The flavor makes all the difference.
Herbs: I love fresh chopped parsley here, but you can also add fresh mint to enhance those Mediterranean flavors. Fresh basil leaves as a garnish are a nice addition, too.
Pita Bread: Whether you prefer to toast fresh pita bread triangles or enjoy it with store-bought pita chips, this red pepper eggplant dip will be delicious either way.

Ingredients for the recipe from the top view.

Optional Add-Ins

Tomato Paste: The original recipe from the Barefoot Contessa cookbook contains tomato paste. While I did not include it here, you can add 1 Tablespoon of tomato paste for a richer flavor.
Extra Seasoning: Give it a smoky eggplant dip flavor with the addition of 1 teaspoon smoked paprika or an herbal kick with 1 teaspoon dried oregano.

How to Make Eggplant Spread

This Ina Garten eggplant spread recipe is a cinch to make, with most of the work done by the oven and the food processor. Here’s how to do it in a few easy steps:

A collage of images showing how to make the recipe.

Preheat oven: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Prepare the vegetables: Spread the eggplant, bell pepper, onion, and garlic onto the baking sheet.
Season the veggies: Toss with olive oil, salt, pepper, and cayenne, if using.
Roast vegetables: Bake for 35-40 minutes, tossing halfway through. Allow to cool for 5 minutes.
Make spread: In the bowl of a food processor with the steel blade, add the roasted vegetables, lemon juice, tahini, and 2 tablespoons parsley. Pulse 4-5 times until the mixture resembles a coarse puree.
Taste: Taste for seasoning and add more salt and lemon juice, if necessary.
Serve: Transfer to a serving bowl. Top with the remaining parsley. Serve immediately with pita bread, crackers, or veggies on the side.

Serving Suggestions

This recipe for roasted eggplant dip is so versatile and can be served in a number of creative ways. Think outside the box and try:

Appetizer / Snack: Serve it as a fun and pleasing appetizer or snack with fresh pita triangles, pita chips, crackers, or fresh vegetables.
Mezze Plate: Make it a part of a full-on mezze plate, alongside Muhammara and Mediterranean Hummus.
Sandwich Spread: Eggplant dip for bread will be your new favorite sandwich addition. Spread it on crusty No Knead Olive Bread or Artisan Bread.
Side Dish: Serve it as a delicious side dish to grilled seafood, like Grilled Shrimp Skewers or Grilled Mahi Mahi, grilled lamb, or classic Mediterranean Lemon Chicken.
Pizza / Pasta: Think of it more as an eggplant paste recipe to spread on pizza dough or stir into pasta.

How to Store

This Barefoot Contessa roasted eggplant dip recipe actually gets better the longer it sits, as the flavors have a chance to marry together. You can either:

Make Ahead: Make the eggplant spread up to 2 days in advance for the best flavor.
Storage: Store in an airtight container in the fridge for up to 4 days. You may have to give it a good stir just before serving. Serve chilled or at room temperature.

Expert Tips

While the recipe for this eggplant red pepper dip is an easy one, here are a few tips to help you achieve perfect results on your first try:

Cut the vegetables into the same size pieces: This ensures the vegetables will be done at the same time.
Single layer: Be sure to spread the veggies on a single layer to ensure even baking. If they don’t fit in one baking sheet, you can spread them on two separate sheets.
Pay attention to the cooking time: We want the vegetables to be tender and slightly caramelized. Overcooking can lead to a bitter flavor.
Do not over-process: We want a chunky spread, not a puree. Pulse just a few times in the food processor.
Make a double batch: Use two sheet pans and double the recipe. It’s a wonderful dip to have on hand when hosting a party.

FAQs

Should eggplant be peeled before roasting?

Although eggplant skin can impart a bitter flavor, it is not necessary to peel eggplant before roasting.

How do you prepare eggplant before cooking?

Eggplant preparation depends on the dish you are making it for. In this roasted eggplant dip, all we have to do is cut it into 1-inch cubes and let the oven do the rest of the work for us.

More Delicious Dips and Spreads You Might Like:

If you are like us, a fan of serving dips and spreads while entertaining, you might also enjoy the recipes below:

If you try Ina Garten’s Roasted Eggplant Spread recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Ina Garten’s Roasted Eggplant Spread