Roasted Eggplant Spread

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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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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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I had seen this on air and recalled most of the recipe from memory while at the farmers market. Unfortunately, I got home and realized I didn't have tahini, so I made my own! Use 1 cup sesame seeds roasted for 7 min at 340 deg, toasting, not browning. blend with 1/4 cup oil to make tahini. I will never buy tahini again!
This was a wonderful dip, my friend and I ate it all during a movie afternoon, so if you're feeding a crowd, consider making more, a lot more!!!!

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Up to this point, my favorite way to eat eggplant was fried. I rarely ate it because of its tendency to soak up oil. I am so happy to have found this recipe. It is such a great alternative for me. I chose to not process the veggies. I gently mixed together and used as a very chunky side dish. Next time I will spray my dish before roasting to prevent sticking/burning. Great cold leftovers too.

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This was absolute heaven! I added extra paprika for a little more kick. I forgot to add the onion, but I think I may like it even better. I made this and her chicken tabbouleh. They both turned out scrumptious! I would certainly make this again!!

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This is the kind of dip/spread that you want to keep in front of you. Have
plenty of pita or crostini on the table. The eggplant, garlic and red pepper
roasting in the oven smell soo good. I used Chinese eggplant and the dip
was very tasty. The cayenne pepper was just enough to give it a little
heat, but not too much. Another recipe from Ina to add to my collection.
Many thanks!

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So easy and so mouthwatering yummy! And healthy! Mmmmmmm. Try it.

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I love Middle Eastern food but this tasted awful! I would prefer the authentic Baba Ghannouj anytime! The red bell pepper is what I think ruins this recipe.

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I am going to make this all the time. DIVINE.

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I'm a hummus lover and am always trying to find different ideas for variations. This is a great recipe and so healthy. You can certainly play around with different ingredients. That's the beauty of most of Ina's food. You can apply your own take to her basic recipe to make it your own. Thanks, Ina!