Top | Jamsa, Salsas, Sauces, Condiments

Roasted Eggplant Spread (Ina Garten)

(recipe, Katie Hickey)


This dip is best served warm. It's good to reheat leftovers mixed with a little balsamic vinegar to boost the flavor.


  1. 1 medium eggplant, chopped into 1-inch chunks
  2. 1 large red bell pepper, seeded and chopped into 1-inch chunks
  3. 1 small yellow onion, peeled and quartered
  4. 3 garlic cloves, whole
  5. 1½ tsp. kosher salt
  6. ½ tsp. fresh pepper
  7. 1 Tbsp. tomato paste
  8. Lemon juice
  9. Cooking Spray
  10. Olive oil


  1. Preheat oven to 400 degrees. Line roasting dish or baking sheet with foil.
  2. Stir eggplant, bell pepper, onion and garlic cloves in large roasting dish. Spray with cooking spray or drizzle with a little olive oil, salt and pepper.
  3. Roast about 25 minutes, stir once for even browning. Roast additional 20 minutes until veggies are cooked through and browned well.
  4. Let cool a little. Poour into food processor. Add tomato paste. Pulse to get to good consistency. Add salt and pepper and lemon juice to taste.