Roasted Eggplant Spread

  • prep time15 min
  • total time 60 min
  • serves 6 - 8

1999, The Barefoot Contessa Cookbook, All Rights Reserved.

213 Ratings
Directions for: Roasted Eggplant Spread


2 eggplants, peeled

1 red bell pepper, seeded

1 red onion, peeled

2 cloves garlic, minced

3 Tbsp good olive oil

½ tsp cayenne pepper

1 ½ tsp kosher salt

½ tsp freshly ground black pepper

2 Tbsp lemon juice

2 Tbsp tahini

3 Tbsp parsley, chopped plus extra for garnish


1. Preheat the oven to 400ºF.

2. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

3. Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

See more: Vegetables, Appetizer, Summer, Roast

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