I’m always looking for an easy, healthy, recipe that don’t skimp on flavor, so when I saw this recipe for a Roasted Eggplant Spread on Ina Garten’s show, Barefoot Contessa, I was sold. The title is a little misleading though, as I find that the peppers and tomato paste are just as important here as the eggplant.

Semantics aside, the recipe is wonderfully easy and I wouldn’t change anything about it except to perhaps double it so you have plenty!

Just chop up some eggplant, red peppers, onion, and garlic, roast them off, and puree in a food processor (or strong blender) with some tomato paste.  Roasting takes some time (about 45 min.) but it is worth it with the intensified, caramelized flavors you get from the veggies.

Toast up some homemade pita chips and you are in shape! Just cut store-bought pita into wedges, drizzle with olive oil, salt, pepper and oregano, and bake in the oven until golden brown. I however, prefer the pita bread fresh!!!

Perfect for parties or a healthy snack to have on hand .


12 Responses to “ROASTED EGGPLANT SPREAD (repost)”

  1. Doing this one this very afternoon, thanks 😀

  2. Sounds wonderful! I don’t usually read recipes unless the title appeals to me, soooo…..

  3. Licking my lips! I am hungry right now after working hard on a post about Adam and Eve. I want some of the dip now. I love eggplant, red peppers, and tomato, so I know it has to be delicious. Caramelizing makes vegetables really flavorful and sweet! This recipe is simple enough even for ME! Ha! Thank you for sharing.

  4. Looks and sounds deliciously sublime!
    *feverishly adds ingredients to shopping list*

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