Imen This Ina Garten Roasted Eggplant Spread is a savory and smoky appetizer recipe, which includes eggplant and red bell peppers. It’s a classic, foolproof recipe, ready in about 1 hour and 5 minutes.
Ina Garten Roasted Eggplant Spread Ingredients
- 1 medium eggplant, peeled
- 2 red bell peppers, seeds removed
- 1 red onion, peeled
- 2 garlic cloves, chopped
- 3 Tbsp olive oil
- 1½ tsp kosher salt
- ½ tsp black pepper
- 1 Tbsp tomato paste
How To Make Ina Garten Roasted Eggplant Spread
- Preheat the oven: Set your oven to 400°F.
- Chop and season vegetables: Cut the eggplant, bell peppers, and onion into 1-inch pieces. Toss with chopped garlic, olive oil, salt, and pepper.
- Roast the vegetables: Spread the vegetables evenly on a baking sheet. Roast for 45 minutes, stirring once halfway through.
- Cool and blend: Let the roasted vegetables cool for 10 minutes. Transfer to a food processor, add tomato paste, and pulse 3–4 times until combined but still chunky.
- Adjust and serve: Taste and adjust seasoning if needed. Serve warm or at room temperature with bread or crackers.
Recipe Tips
-
How to get a smoky flavor:
Roasting the vegetables at high heat brings out deep, smoky flavors naturally. -
Can I make this ahead?
Yes, the spread can be made up to 2 days in advance and stored in the fridge. -
How to make it spicy:
Add a pinch of red pepper flakes or a chopped chili with the vegetables. -
What’s the best way to serve this?
Spoon it onto toasted baguette slices or serve as a dip with crackers or veggies. -
Can I freeze it?
Yes, store in a freezer-safe container for up to 2 months. Thaw in the fridge before using.
What To Serve With Roasted Eggplant Spread
This spread is versatile and pairs well with a variety of accompaniments. Serve it with:
- Toasted pita or baguette slices
- Crackers or flatbreads
- Crudité platters
- Cheese boards
- Grilled meats or kebabs
How To Store Roasted Eggplant Spread
Refrigerate: Store in an airtight container for up to 5 days. Bring to room temperature before serving.
Freeze: Freeze for up to 2 months. Thaw overnight in the fridge and stir well before serving.
Roasted Eggplant Spread Nutrition Facts
- Calories: 79 kcal
- Protein: 1g
- Carbohydrates: 7g
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 290mg
- Fiber: 2g
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a blender instead of a food processor?
Yes, but pulse carefully to avoid over-pureeing. You want a chunky texture.
Do I have to peel the eggplant?
Peeling helps create a smoother texture, but you can leave it on for added depth.
What can I use instead of tomato paste?
Try a tablespoon of sun-dried tomato puree or roasted cherry tomatoes for a similar effect.
How long does it last in the fridge?
Up to 5 days in an airtight container.
Is this recipe vegan?
Yes, it’s completely plant-based and vegan-friendly.
Try More Recipes:
Ina Garten Roasted Eggplant Spread
Description
Savory, smoky roasted eggplant and peppers blended into a rustic spread—simple, deep, and quietly addictive.
Ingredients
Instructions
- Preheat oven to 400°F.
- Chop eggplant, peppers, and onion into 1-inch pieces. Toss with garlic, oil, salt, and pepper.
- Spread on baking sheet. Roast 45 minutes, stirring once.
- Cool 10 minutes. Transfer to food processor with tomato paste.
- Pulse 3–4 times until blended but still chunky. Taste and adjust seasoning. Serve warm or at room temperature.
