Best Garlic Roasted Eggplant Spread Recipes

ROASTED EGGPLANT, ONION AND GARLIC DIP OR SPREAD

Steps:

• Preheat oven to 400 degrees F.
• Rub eggplant and onion with olive oil and place on a baking sheet.
• Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
• Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
• Remove from oven and cool until able to handle.
• Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
• Cut the onion into quarters or large chunks and add to the food processor.
• Add vinegar, lemon juice, parmesan, salt and pepper.
• Pulse until it is of a dip or spread consistency.
• Add cilantro and briefly pulse.
• Taste and adjust the seasonings.
• Refrigerate until ready to eat.

GARLIC ROASTED EGGPLANT SPREAD

Steps:

• Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
• Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
• Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
• Cool slightly so it can be handled; chop eggplant and garlic.
• Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
• Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.

ROASTED EGGPLANT GARLIC SPREAD

Steps:

• 1. Heat oven to 400^ and line a rimmed baking sheet with no-stick foil. Set aside. Chop eggplant,peppers,onion and fefferoni peppers into 1 inch pieces,add the garlic pieces.Place in bowl and toss together and drizzle them in the olive oil and sprinkle with salt and pepper ;spread them over the prepared baking pan.
• 2. Roast for 20 minutes in the hot oven then stir to turn to roast evenly and bake for 25 minutes more.The veggies should be browned and soft ,but not mushy and not crisp.
• 3. Remove from oven and cool slightly. Place them in your blender or food processor along with the remaining ingredients and pulse until the desired consistency is reached; smooth or chunky either way is good. Taste to see if more salt or pepper is needed or add a little olive oil.
• 4. Serve with sourdough bread, pita chips,wheat bread, flat bread,rosemary focaccia or you can also use this sauce with hot pastas for a light vegetarian meal.

ROASTED EGGPLANT GARLIC SPREAD

Steps:

• Preheat oven to 400. Peel eggplant and slice it in 1/2 inch slices crosswise, Place in colander, sprinkle with coarse salt, weigh down with plate for 20 minutes allowing it to drain. Rinse off and pat dry Spray eggplant lightly with olive oil and arrange on a baking sheet with the garlic. Bake 10 minutes, flip the slices, and return to oven for 15 more. Remove from the oven, then chop coarsely. Set garlic aside. Heat oil in a small skillet over medium heat. Add onion and saute until soft. Add balsamic vinegar and reduce while sauteing for 2 more mins. In a food processor, process eggplant, garlic, onion mix, lemon juice, basil, and parmesan until pureed. Add salt and pepper to taste. Transfer to airtight container and refrigerate until ready to use.

ROASTED EGGPLANT-GARLIC SPREAD

Steps:

• Preheat the oven to 400F. Peel the eggplant and slice it crosswise into 1/2 inch slices.Place eggplant in a colander, sprinkle with coarse salt, weight down with a plate and let drain for about 20 min. Rinse off and pat dry. Spray eggplant slices lightly with olive oil and arrange on a baking sheet with the garlic. Bake for 10 min., flip the eggplant slices and return to oven for 15 more min. Remove from oven, let eggplant cool. Set garlic aside. Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and saute until soft, about 6-8 min. Add balsamic vinegar and reduce while sauteing for another 2 min. In a food processor process the eggplant, garlic, onion mixture, lemon juice, basil and parmesan cheese until pureed. Add salt and peper.