Roasted Eggplant Spread

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This recipe is very delicious and healthy. Eggplant makes this spread very creamy without a lot calories. I am on diet so I only use 1tbsp olive oil. But it is still delicious and creamy. I love this recipe and will make it often at my house.

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I made this on Good Friday for my aunt and uncles house. My uncle who does not like eggplant loved this dip. I followed the recipe exactly and served with pita chips, cherry tomatoes and carrot sticks. Its a healthy but filling appetizer.

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I made this 2 times, once with tomatoes added to the roasting vegetables because I did not have paste. The tomato skin peeled easily from the tomatoes once softened. I have learned not to over mix in the processor because it turns the veggies to a paste. If you don't have tomatoes or paste, add a bit of acid from a splash of lemon juice or lemon salt. I used yellow and red peppers because they are sweeter than green.

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Her recipes never disappoint. I loved the flavor of the roasted vegetables and the tomato paste gives it just a little sweetness. I did add more salt & pepper, but that was it. So healthy, too.

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Didn't have bell pepper and forgot the tomato paste. It was still good!

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I made this recipe exactly per instructions and it was great. Wondering what to do with it besides the obvious pita chips and baguette, I came back to the computer and read all 120 reviews. Kudos to all who took the time to write suggestions!!! I am a "good" cook in that I can follow a recipe, know technique, try novel dishes with unusual ingredients, but I lack the confidence or imagination to improvise, substitute,and change the original. That is the difference between a cook and a chef...originality. Again, thanks to all you chefs who take the time to educate and inspire us cooks.

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You can't go wrong with roasting vegetables. Once pureed, I added some parsley, low-fat sour cream, a little cumin, and some Frank's Hot Sauce for some heat. I also just threw the garlic cloves in their skin when roasting the other vegetables and peeled them for the puree. The recipe is excellent as is, but I wanted it to be more of a dip. You rock, Ina! I love the way you cook!

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Everyone in my family loved this. The only change I made was adding a squeeze of fresh lemon juice and a bit of cayenne pepper when pureeing it.

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This is one of my favorite's from Ina! It tastes very rich and smooth, but is actually incredibly healthy! Very easy to prepare. I serve it with toasted pita wedges, but it would be fabulous on a sandwich to replace mayo or mustard.

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This was a wonderful recipe! I made it to take to a Fourth of July party hosted by a friend who is a vegetarian. I combined this with parts of her other recipe and it was perfection. I added cayenne pepper, cumin, paprika, and a little bit of chili powder. I'm serving it with grilled bread and veggies. It's going to be a hit, I'm sure! I did a test batch a couple days ago and brought it into work. It was gone before I could get any! Wonderful recipe! Thanks Ina!