I’m a huge fan of visiting the farmer’s markets around town on a weekly basis, and thus, I usually have lots of delicious local, seasonal produce in the house. While most of it has been easy to use up, I had a stubborn eggplant hanging around that needed some attention. The problem? My husband had some soggy eggplant parmesan a long time ago, + has been an eggplant-hater ever since. So, I gave myself a challenge to make an eggplant-centered recipe to try to win him over.
I found this awesome-sounding roasted eggplant, red pepper, + garlic spread, + decided to give it a try. So, how was it? *So* very tasty! While the veggies were roasting, the delicious smells coming from the oven gave me a hint that the end result would be wonderful, but the finished product was even tastier than expected. It’s a bright, flavorful spread, full of fabulous roasted veggie flavor, with a perfectly creamy texture. I ate it two different ways – as a dip with baguette slices, + as a spread for pitas stuffed with grilled lemon-garlic chicken, both which were amazing. Oh, and what did the eggplant-hating husband think of it, you ask? I excitedly thought I’d won him over, only to be told, “I didn’t mind the eggplant at all! But don’t you know? I don’t like red peppers!” Oh, husbands. =)
Roasted Eggplant, Red Pepper, + Garlic Spread
serves 6-8, adapted from the Barefoot Contessa
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 pasteDirections
Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, + onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, + pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned + soft, tossing once during cooking.
Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, + pulse 3 or 4 times to blend. Taste for salt and pepper.
print this recipe
be a fan on facebook
follow on pinterest
follow on instagram
{ 44 comments… read them below or add one }
← Previous Comments
This sounds lovely!! I bet it would be great on panini’s!
I would gobble this dip up! Pinned.
I’ll admit, I only eat 1 eggplant per year. I slice half and make babaganous, and then fry the other one for eggplant Parm. I think this recipe is making me want 2 eggplants/year!
I love baba ghanous, so I’ll have to get your recipe for that!
i have eggplant staring at me situation right now – this spread will probably fix the problem. and yes oh boyfriends!
That is so funny – who doesnt like a sweet delicious red pepper!
My husband, apparently! Ha! =P
yummm! so many uses for this, although i could see myself digging in with a spoon
So, I have a confession to make. I, like The Husband, do not like red peppers. In fact, I often have publicly announced that I hate them.
This dip, though? This dip I LOVE. And, like Natalie suggested, I ate the leftovers with a spoon. SO GOOD.
I had no idea! Glad you liked this despite the red peppers. =)
What a delicious and gorgeous looking dip! I love it.
It’s too bad how a good tasting ingredient can ruin it for us if it’s cooked badly. I used to be a scallop hater –can you believe it? Growing up, my Mom always overcook scallops and it has always been on my hate list. When I was in my mid 20s, my husband and I ate at this restaurant that served the most delicious and succulent scallops. I’ve been a scallop lover ever since. I love the idea of a roasted eggplant and red pepper spread. And the color is just so vibrant and gorgeous –delish. Have a great rest of the week Amy!
Anne, coincidentally, I used to be a scallop-hater, too. Today they’re probably my #1 favorite seafood. Isn’t it funny how a well-prepared dish can totally change your opinion of a food?!
I sometimes add TJ’s version of this to tomato sauce to zing it up. Thank you for a homemade version!
I love this stuff! I took some home from your batch and had it for dinner the next night. Delicious!
Amy, I totally love Mediterranean spreads like this! Perfect on sandwiches, crostini, or just dipped into with a pita chip. Yours looks so delicious!
What an exotic spread, it looks wonderful, the colour looks so pretty and I bet it tastes even better 😀
Cheers
CCU
oh, husbands is right. this dish looks awesome!
Love the sound of this dip, and it’s such a gorgeous color too! If it makes you feel any better my husband doesn’t like eggplant OR red peppers so he definitely wouldn’t be helping with this one…
Ha! That’s husband’s for you! Well doesn’t this sound fab! And, if I do say so myself, molto Italiano! I’ve got to try this. I bet it would be great for cocktail hour.
This sounds awesome! This may sound weird but I’m thinking that this might taste good on a wrap or as a spread on a sandwich!
Absolutely, Valerie! I used it as a spread in a greek chicken pita + it was perfect that way. =)
Hi Amy! What a great way to use up an eggplant. You’d make me a convert (but I already love eggplant, so no problem there!) Thank you for sharing!
What a gorgeous spread, Amy! I like both eggplant and red peppers, so I’m pretty sure I’d love it. Yes, husbands indeed (and sometimes kids, too)!
This sounds really tasty – love roasted vegetables in any form but this is a great way to change it up!
This is such a colorful snack and I bet it’s really delicious, too! Roasted makes the veggies even tastier.
Haha, that’s too funny about not liking the red peppers! I made something with similar ingredients as a soup once – such good flavours together!
I love you roasted eggplant, red pepper + garlic spread! Just give me some toasted baguette and I can even eat this like a meal. hahaha….Thanks for sharing.
This looks gorgeous! Boo to the husband! Creamy roasted veg dip is the best!
Amy,
This would also be an awesome base for a layered veggie appetizer. The color is just glorious.
Thanks!
Never cooked with eggplant before.
this was a WONDERFUL INTRODUCTION!
I am chomping down on it right now.. my computer malfunctioned right before I added everything to the food processor so I missed out on the olive oil and added some hot sauce instead but boy is it delicious!!!
So glad you liked it, Alecia! And love your addition of hot sauce!
I love roasted eggplants and red peppers and this spread looks wonderful! I would definitely polish this off in no time! Love how vibrant and pretty it looks, thanks for sharing Amy – pinning
We have a bunch of red garden peppers so this is a perfect dip to make with them, a great Sunday game time (Basketball!) spread! Thanks!
This look delicious — and what a vibrant colour!
This looks so delicious and I’m always on the lookout for new, tasty dips! Pretty funny about the red peppers….my hubby would eat them in this, but, in general, not a red pepper fan either
Love this, Amy! Perfect for crostini for the holiday parties!
This will be a perfect addition to the spreads I can serve during my Christmas holiday parties.
Hi Amy, I’m so thrilled that I was assigned to your blog last month, but so sorry that I got my dates completely mucked up and missed the posting date. I’m just grateful that Sarah allowed me to put up my post today with all the Group A bloggers.
I loved spending time on your blog, and this dish was so good that I made it twice. I’ve got a whole lot of others bookmarked too – can’t wait to try them, especially the Glazed Lemon Pound Cake.
Sue xo
I’m so thrilled that you liked this so much, Sue, and no hard feelings about the date mix-up. =) And you’ll have to try that lemon pound cake – it is DIVINE!
Hi Amy, I too have a slight disregard for red peppers. They just don’t quite agree with me. Aubergines though, I can’t get enough of them. I’ll give this a go with a charred aubergine as if making baba ghanoush.
Looks great
Dave.
This is a romanian traditional dish.I grew up with this spread, my grandma still makes it every fall and cans it.It’s delicious! You can add chopped roasted mushrooms if you like them and there is also a recipe with cooked beans in our country.It is called “Zacusca” which means appetizer.
I had no idea it was Romanian – thanks for sharing, Teodora! I do love both roasted mushrooms and beans, so it sounds like I’d love both of those variations. Delicious!
THIS . IS. DELICIOUS!!!!!!
It was super easy to make and it tastes sooo good!
{ 13 trackbacks }