Ina Garten roasted eggplant spread, easy and low fat, came from her Barefoot Contessa store. She built it for customers saving room for dessert, and it became a party appetizer staple. Tomato paste and red peppers give it dinner party color.
Cut the vegetables into even 1-inch pieces so they roast at the same rate. Pulse the food processor only 3 or 4 times, because over-blending turns this into baby food instead of a spread.
Source: The Barefoot Contessa Cookbook (1999)
Ina Garten Roasted Eggplant Spread
Course: AppetizerCuisine: AmericanDifficulty: Easy6
servings15
minutes45
minutes105
kcalA smoky Mediterranean dip made by roasting cubed eggplant, red peppers, and onion until soft, then pulsing with garlic and tomato paste for a chunky texture.
Ingredients
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
Directions
- Preheat the oven: Preheat the oven to 400 degrees.
- Prep and season the vegetables: Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
- Roast the vegetables: Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
- Blend the spread: Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
FAQs
Can I make Ina Garten roasted eggplant spread ahead of time?
The flavors actually meld and improve after a few hours in the fridge, so making it a day ahead works well. Store it in an airtight container for up to 4 days. Bring it to room temperature before serving so the olive oil loosens up and the flavor comes through.
What should I serve alongside this spread?
Ina pairs it with Mediterranean staples like hummus, warm pita, olives, feta, and stuffed grape leaves. Sliced baguette and raw vegetables work well too. It makes a solid starter for a dinner party or a casual appetizer plate.
Can I use elephant garlic or different colored bell peppers?
Ina prefers regular garlic for its stronger flavor, though elephant garlic is easier to peel. Red bell peppers add sweetness and warm color, so stick with red or orange if possible. Green peppers will work but taste more bitter and shift the flavor.
Do I need a food processor for this recipe?
A food processor gives you the right chunky texture in just 3 or 4 pulses. A blender tends to puree it too smooth, and you lose that rustic spread feel. If you have neither, chop the roasted vegetables by hand with a knife until roughly mashed.
What is the most common mistake with this spread?
Over-processing is the big one. Three or four quick pulses keep the texture chunky, but anything more turns it into paste. The other mistake is cutting vegetables into uneven pieces, which means some burn while others stay raw in the oven.
