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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 21-30 of 93

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  • on July 11, 2010

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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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  • on July 01, 2010

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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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  • on April 17, 2010

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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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  • on February 23, 2010

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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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  • on November 26, 2009

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

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  • on November 06, 2009

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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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  • on November 05, 2009

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

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  • on October 26, 2009

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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!

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  • on July 30, 2009

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    As someone who thought she didn't like eggplant, I have to admit I was wrong! This is a fabulous recipe with an almost unbelievable depth of flavor!! I followed the recipe, but like a previous reviewer used extra lemon juice as I did not have tahini. I DID have a few leftover roasted plum tomatoes (roasted to the point of brown edges, not quite to the point of sun-dried and I threw those into the processor. What a glorious lack of guilt over eating something so delicious---all those veggies in one place!!

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  • on July 11, 2009

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    I prepared this recipe and my family went crazy for it!! I have shared this with recipe with many friends , and they all loved it as well.
    The color of the spread only gets bad if you over proccess it. If you leave it slightly chunky it is much better.

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