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Roasted Eggplant Spread Recipe

Roasted Eggplant Spread

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Average Rating:

Total Reviews: 126

Showing 21-30 of 126

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  • on November 03, 2011

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    Yummy! Instead of chopping veggies I sliced them in half once & left skin on. Once they came out of the oven I removed the skin from everyone & processed. I love the roasted flavors.

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  • on October 07, 2011

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    Notes to self:
    Easy, delicious, turns out the way the recipe says!
    Don't roast too many vegs on one baking sheet they will steam instead.
    Use less olive oil.

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  • on September 28, 2011

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    delicious... i made it a real spread... 4 pulses!! really good

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  • on September 20, 2011

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    This was wonderful! I added some kalamata olives and fresh basil to the food processor.

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  • on August 22, 2011

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    To Swimmerger: I just saw your post asking for where I saw the tahini ingredient listed. It turns out she has another recipe that is also called "Roasted Eggplant Spread" with nearly identical ingredients...except she omits the tomato paste and adds...

    1/2 teaspoon cayenne pepper
    2 tablespoons lemon juice
    2 tablespoons tahini
    3 tablespoons chopped parsley, plus extra for garnish

    I guess I commented on the wrong "Roasted Eggplant Spread"!

    -------------------------
    Really, really, REALLY good. I've made this at least four different times now. I think it tastes amazing and is one of my favorite ways to make eggplant. It's so sophistacated tasting. I've made it for my mother, for a big dinner party and for friends and always get lots of compliments. I can never find tahini, so I always make it without, and its still flavorful. I love the taste of all those roasted vegetables blended together - Yum. I served this with bread and with little melba toast crackers. Always a hit!

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  • on August 09, 2011

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    I combined the recipe with another and got a very tasty dip. I cut up, tossed, roasted and processed the veggies in the food processor as directed. However, mine were done roasted in 30 minutes. Might have had smaller pieces that called for. Then I followed a more traditional eggplant dip recipe and added 1 Tbls. fresh lemon juice, 2 Tbls. tahini, 1/2 tsp. cumin, 1/8 tsp. cayenne and processed a little longer. I did add an extra 1 Tbls EVOO to make it a little less pasty. VERY tasty and better than the traditional eggplant dip with only eggplant.

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  • on August 01, 2011

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    @smimmerger, read the review before ilubpasta that's where the tahini is mentioned. As for finding it, I usually find it mixed in with the ethnic foods. You'd think it'd be a mainstream item but I guess the grocery stores still have to catch up :

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  • on July 30, 2011

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    For iluvpasta: you mention you can never find tahini...However I don't see that listed in the ingredients. Was the recipe changed? In any case, I am relieved as I too have difficulty finding it. I am curious to know if tahini was listed before and if so, what was the quantity? thanks

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  • on July 26, 2011

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    This was fabulous! We have an abundance of eggplant and red bells, and all I can say is this recipe is so easy and delicious. I made it twice today, because the first batch was gone in 15 minutes.

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  • on July 02, 2011

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    I combined the recipe with another and got a very tasty dip. I cut up, tossed, roasted and processed the veggies in the food processor as directed. However, mine were done roasted in 30 minutes. Might have had smaller pieces that called for. Then I followed a more traditional eggplant dip recipe and added 1 Tbls. fresh lemon juice, 2 Tbls. tahini, 1/2 tsp. cumin, 1/8 tsp. cayenne and processed a little longer. I did add an extra 1 Tbls EVOO to make it a little less pasty. VERY tasty and better than the traditional eggplant dip with only eggplant.

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