Roasted Eggplant Spread

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This recipe was great! Easy and a hit with the family. The cayenne pepper was a bit too hot for us, so I cut it down to 1/4 tsp now.

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made this several weeks ago after seeing it on the show. Didn't have any tahini, but it still tastes great! I pureed it until it still had some chunks, I like it warm and also at room temp. LOVE IT!
Thanks for a lower calorie dip!

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The eggplant spread was excellent. I used a vidalia onion instead of the red onion. The texture was good. I refrigerated the leftovers & they were delicious & of the same consistency the next day & two days later. I served it with whole wheat pita & basil crostini. Everyone commented on how good it was. Thanks, Ina for a delicious & easy recipe!

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Just an FYI...Ina has provided TWO different recipes for eggplant spread. One of them uses tomato paste and one uses tahini. The original recipe is not always available because they want you to buy the cookbook, but at this point, both are available and both will come up if you put 'eggplant spread' into the search engine.

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this was delicious.

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I plan to make this based on the combo all of the ingredients looking like they match well.

Tahini (a sesame paste and primary ingredient for hummus is an Asian product which to me, taste like a sweet peanut butter "sauce".

What's different in this recipe than what was shown on TV? I just watched the program, and from I remember, it matches up.....

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Cannot say more about how simple and terrific this recipe is....though for those with low tolerance for spicy may want to lighten up the cayenne.....the ONLY THING THAT WAS STRANGE is that the consistence seemed to really change when it was refrigerated for more than an hour....it really seemed to seize up and never regained the smooth texture it had when it came to room temperature -- did anyone else notice??? And does anyone know how to fix that....I was so deflated when I pulled out some I have saved for myself the next day.....

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I served this appetizer to my sister, who's a vegetarian. She loved it and so did the rest of my guests. Will make this again, for sure.

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The taste of the roasted vegetables is wonderful all on its own. It was hard to keep fingers out of the roasting pan. I let the veggies cool and refrigerated them until the next day then put them in the processor. THe taste was fabulous, but the dish isn't really very pretty to look at. Adding the tahini gives it a tan/gray caste and even adding the parsley didn't add visual pleasure. I love to eat this and it is very good for those of us who are trying to cut carbs. Wonderful taste and easy to do. I loved the spiciness of the hot pepper.

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I have made this recipe twice now, both times exactly as written and it has been a big success both times. This makes a unique, delicious and healthy appetizer. Definitely a step up from boring chips and dip. Don't omit the cayenne as that's what gives it the little bit of kick. Guests have raved about the flavor and it is so simple and fast to make. A definite keeper!