Ina Garten’s Roasted Eggplant Spread Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
222 kcal
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Course
Appetizer, Condiments
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Cuisine
American
Ina Garten’s Roasted Eggplant Spread Recipe
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Barefoot Contessa’s roasted eggplant spread is an easy appetizer that you can serve with pita bread, crackers, or raw vegetables.
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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
- 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 the eggplant spread up to 2 days in advance for the best flavor.
- 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.
- 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 Information
Show Details
Serving
6servings
Calories
222kcal
(11%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
884mg
(37%)
Potassium
687mg
(20%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Vitamin A
1341IU
(27%)
Vitamin C
53mg
(59%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 6servings | |
| Calories | 222kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 884mg | 37% |
| Potassium | 687mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 1341IU | 27% |
| Vitamin C | 53mg | 59% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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