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Barefoot Contessa’s Roasted Eggplant Spread

by Aggies Kitchen on August 27, 2008

Eggplants are in season right now and I picked up a pretty one the other day. I always want to make eggplant parmasean when I buy eggplant, but since I haven’t had any luck with making that yet I always change my mind and make this dip instead. It is so healthy and flavorful it’s hard not to eat the whole thing in just a couple of sittings. And it’s incredibly easy too.

I originally saw this spread made on Barefoot Contessa, and when I purchased her first cookbook I was happy to see the recipe in there. On the show she sprinkled crumbled feta cheese on it and I now think that is a must for serving this dip. I like to eat mine with Triscuits but it is great with baked pita chips. If you want to get fancy, serve it at a get together on a plate with pita chips, feta, olives, hummus, stuffed grape leaves and any other Mediterranean delicacy. Enjoy!

PS…there is another Barefoot Contessa Roasted Eggplant Spread out there…it’s a bit different and I’ve never tried it although it sounds just as good. If you’ve tried it let me know, it has tahini and lemon juice in it. The one I make can be found in her Barefoot Contessa Cookbook.

Roasted Eggplant Spread
Recipe from The Barefoot Contessa Cookbook

1 medium eggplant, unpeeled (I never peel mine)
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 TB good olive oil (Publix brand was good enough for me!)
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 TB tomato paste

Preheat oven to 400 degrees.

Cut the eggplant, bell pepper, and onion into 1 inch cubes. Toss them in a large bowl with garlic, olive oil, salt and pepper. Spread on a baking sheet. Roast for 45 minutes until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

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.

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{ 10 comments… read them below or add one }

Mary Ann August 27, 2008 at 8:28 pm

I would love this! I tried an eggplant hummus a while ago and really liked it, but this looks even better. The veggies are so pretty!


Kevin August 27, 2008 at 10:07 pm

This roasted eggplant dip sounds really good!


Bridgett August 28, 2008 at 1:32 am

I love this recipe!! Yours not only looks gorgeous but I can just imagine how wonderful it smells. Looks like I need to feed my own craving soon. Give eggplant parmesan a try, you can do it!!


Lisa August 28, 2008 at 4:34 am

I will be making this soon! A good healthy dip!


Pamela September 3, 2008 at 7:04 pm

This looks so delicious!! I love eggplant.


Katerina September 3, 2008 at 8:15 pm

This is just such a great dip isn’t it? I made this version into a soup once and it was excellent.


Heide M. April 13, 2011 at 12:15 pm

Can’t wait to try this. Nice idea of using eggplant.


Lex August 29, 2011 at 11:30 am

This recipe looked so good, even though I am the only eggplant lover (and eater…) in this house. I LOVE it!!!! and not only is it so good that I could eat it with a spoon, makes a wonderful spread for my daily lunch sandwich and as a bonus it made the house smell delicious. Thank you so much for testing and sharing :)! Hope you were not too badly affected by Irene.


kevin A January 2, 2013 at 1:27 pm

this looks like the same recipe that the barefoot contessa had on her show, is it?
it is a Very good tasting dish.


Aggies Kitchen January 2, 2013 at 2:39 pm

I’m pretty sure I’ve seen it on her show (a while ago) – one of my favorites!


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