Roasted Eggplant Spread

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What Barefoot was showing on this episode was clearly a variation on her original Roasted Eggplant Spread from the Barefoot Contessa Cookbook, which I have made more times then I can count to rave reviews each time. The original recipe was aired in a previous season when Ina made a dinner for TR that he then served to his friends along side a ham and lemon cake from her freezer. I look forward to seeing Food Network correcting the recipe so we have a copy of the Spicy Roasted Eggplant Spread she made in the All Aboard episode.

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I too watched this episode and found the on-line version to be wrong. Use tahini versus tomatoe paste. I added a bit of fresh lemon juice and cayenne pepper to add some umph. I had orange versus red peppers on hand. It is flavorful, once you have the correct recipe.

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Roasted veggies where sweet and i added extra garlic also. The recipe differs online by using tomatoe paste in stead of lemon juice and Tahini paste- Used the recipe from the show and the lemon juice and Tahini (sesame paste is what gave it the fresh and "creamy" flavor.

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I have a copy of Ina's The Barefoot Contessa Cookbook. This recipe is in there exactly as shared on the website.
Hope that helps clear things up for folks.

Pam G.
Washington state

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I have made this recipe at least 5 times and the only thing different I do is I don't peel the eggplant and I only use 1/2 tsp. of the tomato paste. I serve this with pita chips and tortilla chips. I have received rave reviews each time, even from my Gourmet Boyfriend!

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add tahini paste in the end not tomato paste.
good recipe and easy to make

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I modified the recipe a bit. I used:

1 eggplant
1 red pepper
3 cloves of garlic
1/2 red onion

I roasted them, then mix them in food processor and I added sun dried tomatoes, tahini and lemon juice

it came out really good. I'll definetly do it again.

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something nice and different for entertaining.

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I have tivo so I paused the show as I was watching and these are the ingrediants for the roasted vegetables... 2 eggplants, 1 red pepper, 1 red onion, 2 cloves of garlic minced, salt (I believe it was 1 1/2 teaspoons, 1/2 teaspoon pepper, 1/2 teaspoon cayenne, and 3 tablespoons of olive oil.

For the food processor it is, in addition to all the roasted vegetables, 2 tablespoons of lemon juice and 2 tablespoons of tahini (sesame seed paste. She processed it until it was chunky-smooth. Before serving she added a bit of chopped fresh parsley and served it with pita chips.

I think it is really delicious.

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Yes, the recipe is much different than the show. I made the recipe today from the print out such as only 1 eggplant and 2 peppers. I added Tahini AND the tomato paste. (becuase I remember her saying something about Tahini sauce It tasted sorta bland...until I came on here and read the reviews. I then added cayenne pepper and lemon juice..and voila! Much tastier. Also, its hard to decide when to stop the food processor so I just made it into a paste with no chunks. I dont think it alters the taste....its more of a hummus consistancy. It is delicious now with the lemon juice in it I will admit.