Ina Garten’s Roasted Eggplant Spread Recipe
Barefoot Contessa’s roasted eggplant spread is an easy appetizer that you can serve with pita bread, crackers, or raw vegetables.
Servings 6 servings
Calories 222kcal
Ingredients
- 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