Ina Garten’s Roasted Eggplant Spread

Barefoot Contessa's roasted eggplant and red pepper spread is the perfect healthy appetizer to serve a crowd.


- Eggplants - Bell pepper - Red onion - Tahini - Garlic - Lemon juice - Olive oil - Salt & pepper - Italian parsley - Pita bread

Prepare the vegetables


Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Spread the eggplant, bell pepper, onion, and garlic onto the baking sheet.

Season the veggies

Season with olive oil, salt, pepper, and cayenne, if using. Toss to make sure all the vegetables are properly seasoned.


Roast vegetables

If all the veggies don't fit on a baking sheet you can roast them in batches. 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 parsley.



Pulse 4-5 times until the mixture resembles a coarse puree. Taste for seasoning and add more salt and lemon juice, if necessary.


Make This Now!

Transfer it to a bowl, garnish with fresh parsley and serve with pita triangles or crackers on the side.

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