Roasted Eggplant Spread

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I went to the Farmer?s market with this recipe in mind!

I love eggplant; however, it can also be very hard to find different ways of making it. This recipe was very easy to make. I also added a little lemon and WOW it was amazing.

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I have made this recipe 3 times in the past 2 weeks and there's another batch in the oven as I write this. I can't stop eating it (as a dip, as a spread, and right out of the jar with a spoon!. Some of the reviews said that the recipe was too bland and they added hot sauce etc...mine was perfect. I wondered why, since I'm not the best of cooks (but I do know food!. Two things: I added about 1T of Garlic-Garlic to the olive oil before tossing the veggies with it. Tastefully Simple (one of those at-home party things we women like to do makes the product. I also over-roasted everything (not the best of cooks, as previously stated!, and I think it gave the spread a richer, deeper flavor. Thanks Ina, for a low-fat, low-carb, low-cal food that can be enjoyed guilt-free. Better go get that batch out of the oven...

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Great recipe, but I have added a few shakes of crushed red pepper and some craisins. Awesome.

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Did you know that about 20 lbs of eggplant contains the same amount of nicotine as one cigarette?

In other news, the roasted eggplant spread is CrAZy gOod with the rosemary focaccia I made on Saturday. Hmmm.... I wonder how many cigarette's worth of nicotine I have just eaten.

Seriously - this spread is incredible! I added about 1/2 tsp. of red pepper flakes to up the "kick" quotient and a little chiffonade of fresh sweet basil to garnish and it was perfecto!!!!

Thank you Ina, for another great recipe.

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Half way through roasting the vegetables I sprinkled with a 1/2 tsp of sugar. I think eggplant is bitter to start and I wanted more carmelization. This recipe is good without the tomato paste. I would make this recipe again with the changes, really good.

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Fabulous recipe with some additions. I did add some red pepper flakes, olive oil and balsamic vinegar to the food processer. It did seem to need a little spark to the flavor and those additions did the trick......
I like that it is a very healthy recipe with little fat.

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I found this to be a bit bland but will make it again with a hot pepper and see how it turns out. That touch of spice may be all that is missing. My husband loved it as is!

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Added more garlic, and some fresh basil when I put it in the processor. But this spread is the best I have ever had, better than store bought one. Great on my diet as well. My Grandchildren who do not like eggplant, loved it.

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I made this for a potluck, along with pita chips, and it was a hit. Serve it on a lettuce lined platter and it makes for a great presentation.

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What a fabulous recipe. So easy to make. I substituted 2 poblanos for the red peppers and threw in one nicely hot jalapeno. That really ups the spicy quotient! This is a great recipe to experiment with or do just as it says. I will definitely serve this again either as an appetizer or as one reviewer did, as a side. How versatile can you get?