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Roasted Eggplant Spread Recipe

Roasted Eggplant Spread

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (93)

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Average Rating:

Total Reviews: 93

Showing 11-20 of 93

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  • on April 01, 2011

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    This is an incredibly easy and enormously flavorful dish. The fragrance in the house while roasting the veges was fabulous. I was eating it right out of the food processor! I followed the recipe "exactly" and would not change a thing! I found the Tahini at Publix which really suprised to me. This will be a staple at my house. Ina, you came through once again!!!

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  • on February 20, 2011

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    I have made this twice since watching her show. Serious crowd pleaser. I now know what to bring to gatherings that is both very tasty and easy to make.
    I added a yellow pepper and rosemary. Yumm

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  • on January 28, 2011

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    @ parrtyclark....if you were watching the ENTIRE show you would see how she picked out a "yacht flag" vs an american flag......She picked up the american flag at first ....and said "can't use that...it would be disrespectful" That was the part of the show where she went shopping for rope for the napkins and a table cloth.....geez...get your facts straight before you go bashing someone.......

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  • on December 17, 2010

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    Ever since I started making this years ago It's always everybody's number one request! Whatever else I bring to any event, I have to also make the Roasted Eggplant Spread as well, but that's okay with me because I love it too!

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  • on October 26, 2010

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    Yummy recipe! Easy to make. I have made this spread for lots of parties. I serve it with Stacy chips.

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  • on August 06, 2010

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    I have made this spread from the recipe in Ina's cookbook and I thought it was great. That recipe calls for 1 eggplant , 2 red peppers and 1 Tbs of tomato paste and no tahini or lemon juice. The color and consistency is great. The spread was perfect with toasted pita. Judging from some of the comments, I think I will stick with the recipe in "The Barefoot Contessa Cookbook" as I know it is great! I am not sure the addition of the tahini, lemon juice and the extra eggplant make it better.

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  • on July 20, 2010

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    I have made this so many times and am still loving it I put it on everything from meat to pasta to eggs in the morning! I am not wild about tahini so I substituted plain, no fat, thick Greek yogurt and red pepper flakes and tobasco instead of cayenne. A friend has egg plant growing in her garden and if all of those blossoms produce egg plant I will be up to my ears in this tasty dib!

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  • on July 16, 2010

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    I love this dip. Perfect blend of ingredients, nothing was overpowering which made it wonderful. A healty choice! I will be serving it again.

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  • on July 11, 2010

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    As much as I absolutely love Ina and her style and expertise in cooking, I was a little disappointed in this spread recipe. I used the processor so I was happy with the consistency; however, the taste just wasn't what I expected. I thought about this recipe for a few weeks so maybe it was the anticipation of cooking and serving it to my guests that contributed to my let down feeling. I just didn't get one distinct exciting taste and the tahini -- well I felt I could have used peanut butter or maybe sesame oil and gotten the same taste. I don't mind using ingredients that are a little pricey, but $7.99 for a bottle of Tahini of which I only needed 2 T. was a little crazy. I actually didn't like the flavor that the Tahini imparted and probably won't use it again. I will just put this recipe on the back burner for now and will forge ahead with some other taste treats from Ina. I really do love her shows and have all her cookbooks.

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  • on July 11, 2010

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    I had this recipe archived and decided to make it for fun.
    The peppers give it a kick, and the eggplant is delicious.

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