Roasted Eggplant Spread

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It's a good recipe, but adding a can of drained garbanzo beans made it better. I kept the original amount of cayenne, and it was still too hot for my son, and a bit too hot for me to eat. Next time, I'll reduce the original amount of cayenne but still keep the added can of beans.

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Possibly I used eggplants that were too large which changed the intended color of the dish, but I believe I followed the dirrections perfectly and it came out looking unedible. If you closed your eyes and ate it it was good, but not great. I believe I used too much eggplant, but I followed the instructions. Looked delicious when I watched it prepared on Food Network. I will try it once more.

Serve w/ Stacey's pita chips (Costco purchase.

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I just made the roasted eggplant spread and think it is a great recipe. However, as I am serving it to company, I think it is too hot so I threw it away and am starting all over. I will add cayenne but just a touch - no where near the 1/2 tsp. in the recipe. I did use red onion an think this time I will use Vidalia onion - as I'm not sure the red onion adds anything. I also used tahini and think it is a key ingredient. I liked the zip that the fresh lemon added. A keeper!

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My family had never made a recipe with eggplant before....and thanks to this recipe, we now love it! Even my 5 yr old couldn't get enough of this spread! I used multi-grain pitas to spread on. The aroma of the vegetables while roasting was incredible! I highly recommend this yummy dish : Thanks Ina !!

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The flavors in this dish really come together and the smell will have your mouth watering within 10 minutes of roasting! I'm trying to be good so rather than eating with pita chips or crackers I served with carrot sticks and celery.

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I fixed this for my wife and I we liked it very much we didnt use the tahini but used sesame oil instead.I think it is best when it is warm You do have to watch the veggies when roasting them I had no problem just be sure you are not using the broiler that is easy to do.We will make this again thanks as always.

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I did this dip for friends, and it was a HUGE hit. I love eggplant, so I am so happy to find such a great dip. I don't have a food processor, so I used my blender. It was a little hard, but it worked. I was a little worry at first because it had some heat (spice to it, but even the kids loved it. I served it with pita bread and pre toasted (they come in a bag baguettes.

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I halved the recipe and only used about 1/8 tsp of cayenne as I don't like things too spicy. It came out wonderfully balanced and delicious!! I served it with toasted pitas and it got rave reviews from everyone. Thanks Ina!

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I really liked this dip. I put goat cheese on top of wasa crackers. Great tasty diet food.

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I was expecting something similar to Baba Ganoush, but I found that the flavor of the peppers hijacked the dish from the much more subtle eggplant. Not bad overall, but the eggplant really ended up in the background.