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.

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.

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:

1. Preheat oven: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
2. Prepare the vegetables: Spread the eggplant, bell pepper, onion, and garlic onto the baking sheet. 
3. Season the veggies: Toss with olive oil, salt, pepper, and cayenne, if using.
4. Roast vegetables: Bake for 35-40 minutes, tossing halfway through. Allow to cool for 5 minutes.
5. 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. 
6. Taste: Taste for seasoning and add more salt and lemon juice, if necessary. 
7. 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.

FAQs

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:

• Carrot Hummus
• Baked Goat Cheese Dip
• Bread Dipping Oil

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.

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Ina Garten’s Roasted Eggplant Spread Recipe

5 from 2 votes

By: Aysegul Sanford

Yields6 servings

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Barefoot Contessa’s roasted eggplant spread is an easy appetizer that you can serve with pita bread, crackers, or raw vegetables.

Ingredients 

1x2x3x

• ▢ 2 medium-sized eggplants, with skin on and cut into small cubes (~1 pound each)
• ▢ 1 red bell pepper, seeded and cut into smaller pieces
• ▢ 1 red onion, peeled and chopped into big chunks
• ▢ 3 cloves garlic, peeled – no need to mince
• ▢ 3 tablespoons olive oil
• ▢ 1 teaspoon Kosher salt
• ▢ ½ teaspoon black pepper
• ▢ Pinch cayenne pepper, optional
• ▢ 5 tablespoons lemon juice, freshly squeezed
• ▢ 2 tablespoons tahini
• ▢ 3 tablespoons Italian parsley, chopped
• ▢ Pita bread, for serving

Instructions 

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Place the eggplant, bell pepper, onion, and garlic on the baking sheet.
• Drizzle it with olive oil and sprinkle it with salt, pepper, and cayenne. Give it a gentle toss.
• Roast vegetables for 35-40 minutes, making sure to give it a toss halfway through the baking. Let them cool for 5 minutes.
• Place the roasted vegetables, lemon juice, tahini, and 2 tablespoons of parsley in the bowl of a food processor. Pulse 4-5 times to blend. Taste for seasoning and add if necessary.
• Transfer to a bowl. Garnish with the rest of the Italian parsley. Serve immediately with pita wedges.

Notes

• Yields: This recipe makes about 2 cups of eggplant spread, which is ideal for serving 6 people as an appetizer. The nutritional values below are per serving.
• 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.

Nutrition

Serving: 6servings | Calories: 222kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 884mg | Potassium: 687mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1341IU | Vitamin C: 53mg | Calcium: 46mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Dip

Cuisine: American

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