Best Roasted Eggplant Spread Recipes

ROASTED EGGPLANT SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, 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.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

ROASTED EGGPLANT SPREAD

Steps:

• Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.

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.

ROASTED EGGPLANT (AUBERGINE) SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes.
• Toss them in a large bowl with the garlic, olive oil, 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.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
• It should still have a lot of texture left, and not completely pureed.
• Taste for salt and pepper.

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 SPREAD FROM INA GARTEN

Steps:

• Preheat oven to 400.
• 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.
• Place the vegetables in a food processor fitted with a steel blade and add the lemon juice, tahini, and pulse 3 to 4 times to blend.
• Taste for salt and pepper.
• Transfer to a bowl and add the chopped parsley.
• Garnish with extra parsley.

ROASTED EGGPLANT (AUBERGINE) SPREAD

Steps:

• Heat oven to 425°F (220°C).
• Arrange the eggplant in a single layer on a nonstick coated baking sheet.
• Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
• Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
• Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.

ROASTED EGGPLANT AND PEPPER SALAD WITH PITA BREAD AND SESAME SPREAD

Steps:

• To make the salad:
• Position rack in top third of oven and preheat to 450°F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl.
• Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth. Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.)
• Mound salad in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately.
• To make the sesame spread:
• Beat margarine, sesame seeds and salt to blend in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

ROASTED EGGPLANT, TAHINI, AND YOGURT SPREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange eggplants, cut-side up, on a baking sheet.
• Cut about 1/4 inch off the top portion of the garlic, exposing the cloves. Place garlic on a sheet of aluminum foil and wrap foil around garlic, sealing the edges together.
• Roast the eggplant and garlic in the preheated oven until tender, about 45 minutes; remove from oven and cool to room temperature.
• Scoop the flesh from the roasted eggplant and put in a food processor. Remove roasted garlic cloves from the peels and add to food processor. Add yogurt, parsley, tahini, salt, and pepper to food processor; blend until spread is smooth. Transfer spread to a serving bowl.
• Cook and stir pine nuts in a skillet over medium heat until toasted and fragrant, 3 to 4 minutes. Top spread with toasted pine nuts.

ROASTED EGGPLANT AND OLIVE SPREAD WITH PITA BREAD CHIPS

Steps:

• Preheat oven to 475°F. Pierce eggplants with fork. Place on baking sheet. Roast until skins are blackened and eggplants are soft, turning occasionally, about 1 hour. Cut eggplants in half. Spoon flesh into strainer set over bowl; drain 15 minutes. Maintain oven temperature.
• Meanwhile, brush pita rounds lightly with oil. Sprinkle pita rounds with salt and pepper. Cut each pita round into 6 wedges. Arrange wedges on clean baking sheet. Bake until crisp, about 4 minutes; cool.
• Transfer drained eggplant to medium bowl. Mix in olives, garlic, vinegar, cumin and 1 tablespoon oil. Season spread with salt and pepper. Mound in small bowl. Serve with chips.

ROASTED EGGPLANT, CHEVRE AND SUN DRIED TOMATO SPREAD

Steps:

• Cut the eggplant in 2 inch pieces lengthwise then cut in half. Brush the eggplant with 3 TBS of Extra Virgin Olive Oil and place long cut side down on a non-stick baking sheet. Bake in 325 degree oven for about 45 minutes until soft but not mushy. Eggplant flesh should be a roasted medium brown. Allow to cool to room temperature. Add everything except the goat cheese to a food processor and process to a fine puree. Add the Chevre and pulse to blend, leaving enough cheese texture so you can see chunks of white. Serve as an appetizer.

SPICY ROASTED EGGPLANT SPREAD WITH PITA TRIANGLES

Steps:

• Eggplant Spread: Preheat oven to 450. Spray 2 large (shiny) baking sheets with cooking spray. Whisk oil and next 4 ingrediants in large bowl. Add eggplant, bell peppers, and onions. Toss to coat. Divide mixture between the two sheets. Roast until vegetables are tender and lightly browned, turning occasionally, about 35 minutes. Cool 15 minutes on sheets. Transfer half of vegetable mixture to food processor. Using on/off turns, process until coarse puree forms. Transfer to bowl. Repeat with remaining mixture. Season with salt and pepper. Mix in parsley. Can be made one day ahead. Cover, chill. Let stand at room temperature 1 hour before serving. Pita Triangles: Preheat oven to 450. Place pita triangles on large baking sheet. Arrange in single layer. Spray with olive oil. Lightly salt and pepper (optional). Bake about 3 minutes. Take pan out of oven and flip over the triangles. Spray with olive oil. Return to oven and bake another 3-4 minutes. Cool completely. Can be made 8 hours ahead. Store airtight at room temperature.

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 RED PEPPER AND EGGPLANT SPREAD (MACEDONIAN TOLCHENI)

Steps:

• Take the eggplant and peel, slice, chop it into cubes then sprinkle with salt and allow to drain in colander at least 1/2 hour. Then place eggplant in Pyrex bowl, cover with plastic wrap and microwave on high 8 to 10 minutes, stirring 1/2 time during cooking.
• Then take the red bell peppers and wash, dry and place under the broiler turning the peppers as skin turns black on all sides (5-10 min). Remove peppers from broiler, place them into a Pyrex bowl, cover with a clean kitchen towel and allow to cool. (you may use your own method of removing all the pepper skins) Remove skins, discard and seeds then place in food processor and blend 5 to 10 seconds. Add cooled eggplant and pulse processor 5 times until blended. AVOID OVER PROCESSING. Pour the blended eggplant / pepper mixture into bowl.
• Add the garlic, tomato sauce, olive oil and season to taste with salt and pepper. Add crushed red pepper flakes if desired. Stir together.
• Cover and refrigerate overnight.

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.

ROASTED EGGPLANT SPREAD

Steps:

• Preheat oven to 375 degrees F.
• Lightly grease baking sheet.
• Cut eggplant in half lengthwise.
• Place cut side down in baking sheet and bake about 40 minutes.
• Cool and remove skin.
• Using a food processor, puree eggplant, cream cheese, grated cheese and garlic until smooth.
• Add oil in stream until smooth.

ROASTED EGGPLANT SPREAD

Steps:

• 1. Mix the first group of ingredients into the olive oil (to taste). It will probably come out even better if you let this sit for a while so the flavors blend. 3. Preheat oven to 400F 4. Cut eggplant into cubes (~1") and toss in the mixture. Then bake for ~45 minutes (until very tender and browned) 5. Place eggplant and 1/2 the tomato paste in a food processor. Add the rest of the ingredients to taste including the rest of the tomato paste, a large helping of balsamic, more basil, and spices. Best served cold

ROMANIAN ROASTED EGGPLANT SPREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
• Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
• Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
• Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.