Roasted Eggplant Spread

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I thought that the spread was good. My only problem is the minced garlic burned while in the oven and I could taste that bitterness in the dip. I don't know how to resolve that issue since you have to bake it for 45 mins in a 400 degree oven. But, other than that, its a good recipe.

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Spectacular recipe! Although there are some important differences between this one and the one she made on the show. She didn't add tomato paste but after the veggies cooled and it was time to put in the food processor, she put 2 tablespoons of tahini and 2 tablespoons of fresh squeezed lemon juice. Another thing she added was some cayenne pepper (which I didn't have but did have Louisianna hot sauce. The intensity was just perfect...not too hot. I say about 6 dashes. As a dip, it's incredible but as a sauce, it's heavenly. I made chicken basil pasta with spaghetti noodles and this for the sauce. Divine. Thank you fellow users for the tip to use it as a sauce...worked wonderfully!!

Tip: Some of you mentioned having problems finding Tahini...I found it in the most remarkable spot: Walmart! It was in the kosher/pasta section and it was like $5 or $6. I can't wait to make some homemade hummus ;

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This was really good. Originally I made it for greek night. I served it with falafel & pita. I had some left over so toasted up some naan, spread the dip on and topped with feta and broiled for a light lunch. Then with the last bit of leftovers I put it on a nice french bread along with mozarella and fennel sausage (from an italian deli. It was delish. This spread works with so many different things. I bet it would be great with pasta like others said.

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Absolutely delicious! Easy to make. Will make many more times.

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By far, one of the most used recipes that I make from Ina! It is a winner. It is sweet and savory. It is so easy to make, and very healthy. You can use it as a dip on Endive or crackers. I have tossed it in pasta with and without some cut up chicken sausage. I make it for many parties when I go to people's houses, and they love it. They can't beleive it is so healthy. I just tried cutting the oil amount in half to cut calories, and I didn't miss the oil. you will not be disappointed. Neither will your friends!

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Yummy, making for a healthy Superbowl Party option with tortilla strips. I left the skin on to provide extra fiber and the added nutrients. My 2 and 4 year old granddaughters love it!

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Have loved it as a dip, but especially love it thinned with a little pasta water, tossed with penne. Add basil and kalamata olives. Yum!

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It is amazing. Couldn't get enough!!! went great with one of Giada's soup recipes with baguette!!!

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Excellent and easy. Made a great appetizer, served room temp on toasted baguette. The family piled it on. It was a hit!!

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This is *SO* good. It was great as a spread/dip served at room temp with pita. However, we also used it warm, with brie, on toasted baguette, and later on a sandwich with fontina cheese and baked tofu. Both were so, so excellent. I definitely added some cayenne pepper to the recipe and will cut down the oil a bit next time. Otherwise, perfection. This spread can be used for so many things and is truly delicious--and healthy!