5.0 from 9 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 servings
Calories: 222 kcal
Course:
Appetizer , Condiments
Cuisine:
American
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.
Cup of Yum
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
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
% 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.