Best Spicy Eggplant Spread Recipes

SPICY ROASTED EGGPLANT SPREAD WITH PITA TRIANGLES image

Yield 4 cups

Number Of Ingredients 13

Eggplant Spread:
1/2 cup extra-virgin olive oil
2 T minced garlic
1 T coarse kosher salt
1 tsp ground black pepper
1 tsp dried crushed red pepper
2 1 lb eggplants, peeled, cut into 3/4 inch cubes
4 red bell peppers, seeded, cut into 1/2 inch pieces
2 large red onions, cut into 3/4 inch cubes
3 T chopped fresh parsley
Cripsy Pita Triangles:
6 8 inch diameter pita breads, each cut into 8 triangles
olive oil cooking spray

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.

Spicy Indian Eggplant Spread image

Provided by Starrynews

Categories Spreads

Time 50m

Yield 5 cups

Number Of Ingredients 12

2 eggplants, cubed
5 tablespoons vegetable oil, divided
1 large onion, chopped
3 large garlic cloves, minced
2 tablespoons fresh ginger, minced
1 tablespoon garam masala
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (to taste)
1 (14 1/2 ounce) can petite diced tomatoes
1/2 cup water
1/3 cup fresh cilantro, chopped
salt, to taste

Steps:

Toss eggplant with 3 tablespoons vegetable oil and spread on a long baking sheet prepared with nonstick cooking spray.
Place on bottom rack of oven and turn oven onto 400°F Roast for 20 minutes, until golden brown.
Stir eggplant and roast for an additional 5 minutes.
Heat remaining oil in a skillet and add onion.
Saute until onion is golden, then stir in garlic and ginger for just a moment.
Add garam masala, cumin, and cayenne pepper (adjust cayenne pepper to your preferred heat level).
Once spices are fragrant, about another 30 seconds, add eggplant, tomatoes, and water to skillet.
Simmer for 10 minutes, partially covered, before removing from heat.
Stir in cilantro and salt, if desired.
Optional: Run spread through food processor or blender if you prefer it to have a smoother consistency.

Nutrition Facts : Calories 200.1, Fat 14.4, SaturatedFat 1.9, Sodium 12.3, Carbohydrate 18.1, Fiber 8, Sugar 7.8, Protein 3.3

SPICY EGGPLANT SPREAD image

Yield about 2 cups

Number Of Ingredients 7

Steps:

Line pan with tin foil and spray with cooking oil spray. Heat oven to 350 degrees. Place whole, washed eggplant and whole head of garlic in pan. Drizzle with olive oil. Poke several holes in eggplant with fork. Roast for about 30 minutes or until eggplant is soft and slightly shriveled. Garlic will need to be removed before eggplant. It must be roasted until soft. Remove and cool both. After cooling eggplant, cut in half, strip skin off and put pulp into food processor. Remove garlic cloves from entire head and add to eggplant. Add rest of ingredients. Pulse in processor until smooth. Refrigerate. Can be prepared several days in advance.