Roasted Eggplant, Red Pepper + Garlic Spread

by Amy on 23 October 2013

Roasted Eggplant, Red Pepper + Garlic DipI’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 Dip

Roasted Eggplant, Red Pepper, + Garlic Spread

serves 6-8, adapted from the Barefoot Contessa


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


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.

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{ 44 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar October 23, 2013 at 6:05 am

This sounds lovely!! I bet it would be great on panini’s!

2 Jennie @themessybakerblog October 23, 2013 at 7:49 am

I would gobble this dip up! Pinned.

3 DessertForTwo October 23, 2013 at 8:40 am

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! :)

4 amy October 23, 2013 at 9:05 am

I love baba ghanous, so I’ll have to get your recipe for that!

5 dixya| food, pleasure, and health October 23, 2013 at 9:23 am

i have eggplant staring at me situation right now – this spread will probably fix the problem. and yes oh boyfriends!

6 danielle October 23, 2013 at 9:24 am

That is so funny – who doesnt like a sweet delicious red pepper!

7 amy October 23, 2013 at 9:32 am

My husband, apparently! Ha! =P

8 natalie@thesweetslife October 23, 2013 at 10:57 am

yummm! so many uses for this, although i could see myself digging in with a spoon :)

9 alexandra @ sweet betweens [blog] October 23, 2013 at 11:08 am

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.

10 amy October 23, 2013 at 12:41 pm

I had no idea! Glad you liked this despite the red peppers. =)

11 Nik@ABrownTable October 23, 2013 at 2:13 pm

What a delicious and gorgeous looking dip! I love it.

12 Anne ~ Uni Homemaker October 23, 2013 at 2:53 pm

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!

13 amy October 23, 2013 at 2:54 pm

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?!

14 stephanie October 23, 2013 at 2:55 pm

I sometimes add TJ’s version of this to tomato sauce to zing it up. Thank you for a homemade version!

15 Lesley Eats October 23, 2013 at 3:26 pm

I love this stuff! I took some home from your batch and had it for dinner the next night. Delicious!

16 Georgia @ The Comfort of Cooking October 23, 2013 at 3:33 pm

Amy, I totally love Mediterranean spreads like this! Perfect on sandwiches, crostini, or just dipped into with a pita chip. Yours looks so delicious!

17 CCU October 23, 2013 at 5:55 pm

What an exotic spread, it looks wonderful, the colour looks so pretty and I bet it tastes even better 😀


18 Sarah K. @ The Pajama Chef October 23, 2013 at 8:17 pm

oh, husbands is right. this dish looks awesome!

19 Tracey October 23, 2013 at 8:30 pm

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…

20 Adri October 24, 2013 at 12:03 am

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.

21 Valerie October 24, 2013 at 10:20 am

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!

22 amy October 24, 2013 at 10:39 am

Absolutely, Valerie! I used it as a spread in a greek chicken pita + it was perfect that way. =)

23 Monet October 24, 2013 at 10:14 pm

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!

24 Beth October 25, 2013 at 5:07 am

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)!

25 Kathryn October 25, 2013 at 7:50 am

This sounds really tasty – love roasted vegetables in any form but this is a great way to change it up!

26 Amy (Savory Moments) October 26, 2013 at 5:58 am

This is such a colorful snack and I bet it’s really delicious, too! Roasted makes the veggies even tastier.

27 Anna (Hidden Ponies) October 26, 2013 at 11:53 am

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!

28 Amy Tong October 26, 2013 at 12:02 pm

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.

29 Sarah | The Sugar Hit October 27, 2013 at 8:21 pm

This looks gorgeous! Boo to the husband! Creamy roasted veg dip is the best!

30 Kirsten October 29, 2013 at 12:13 am

This would also be an awesome base for a layered veggie appetizer. The color is just glorious.


31 alecia October 29, 2013 at 8:49 pm

Never cooked with eggplant before.

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!!!

32 amy October 30, 2013 at 9:10 am

So glad you liked it, Alecia! And love your addition of hot sauce!

33 Kelly October 31, 2013 at 3:49 am

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 :)

34 Pamela @ Brooklyn Farm Girl October 31, 2013 at 10:32 pm

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!

35 Chocolate Shavings November 5, 2013 at 7:53 pm

This look delicious — and what a vibrant colour!

36 EA-The Spicy Rd November 10, 2013 at 8:45 am

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 :-)

37 Meghan November 11, 2013 at 12:40 pm

Love this, Amy! Perfect for crostini for the holiday parties!

38 Karen (Back Road Journal) November 11, 2013 at 6:00 pm

This will be a perfect addition to the spreads I can serve during my Christmas holiday parties.

39 Couscous & Consciousness October 5, 2014 at 11:45 pm

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

40 amy October 6, 2014 at 1:11 am

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!

41 David Crichton October 6, 2014 at 2:17 am

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


42 Teodora April 20, 2016 at 2:15 pm

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.

43 Amy April 20, 2016 at 8:56 pm

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!

44 Addie May 2, 2020 at 8:13 am

It was super easy to make and it tastes sooo good!

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