Roasted Eggplant Spread

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I watched the repeat schedule of the show a couple of weeks back on food tv and was itching to make it to eat with corn chips. It was awesome! Perfect amount of sweet, salt and smoky. I used the broil option on my oven (I just wanted to try it out since I am new to baking and apparently I was right! It was our evening snack and mu husband loved it! I used a little mozzarella in the dip after blending. Yummy!

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Amazing flavor from the roasted vegetables. I added cayenne pepper and smoked paprika for an additional kick and it was delicious. So many ways to adjust this wonderful recipe. Easy and very budget friendly.

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Great dish. We are doing a Daniel Fast right now and this recipe works! Served on natural triscuts/pita chips as a snack or for lunch.

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I adjusted the recipe by using (2 medium eggplant and (1 orange pepper (the store was out of red but followed the rest of the recipe as written. I served it on sliced baguettes slightly toasted with olive oil, salt and pepper, and a shave of parmigiano reggiano on top....great appetizer for my christmas eve dinner party.

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Thanks lkak for the stuffed zucchini idea. We love this as a dip w/ baked pita, can't wait to try it as a stuffing.

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I added red peeper flakes because I like spicy. I love this spread because there are so many ways to use it. I made this as a dip, then used the leftovers as a sauce for pita pizzas. I also used this as a filling- sliced a zucchini in half, scooped out the seeds, then loaded it up with the eggplant spread, topped with breadcrumbs and cheese, and stuck it under the broiler.

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Well, I doubled everything, peeled one eggplant and didn't peel the other one (compromise?, added the pepper flakes and it is scrumptious! So glad I did this.

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I have made this recipe many times AND IT IS A HIT every time...even given it as a hostess gift!

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i just made this as an appetizer for thanksgiving and it is delicious!! i just added an extra 1/2 tsp of salt and a couple of red pepper flakes. can't wait to serve it tomorrow!

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If you are going to use this as a spread do you serve this cold, room temp, or warm?