Roasted Eggplant Spread From Ina Garten Recipe

Name: Roasted Eggplant Spread From Ina Garten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, peeled; 1 red bell pepper, seeded; 1 red onion, peeled; 2 garlic cloves; 3 tablespoons olive oil; 1/2 teaspoon cayenne pepper; 1 1/2 teaspoons kosher salt; 1/2 teaspoon fresh ground black pepper; 2 tablespoons lemon juice; 2 tablespoons tahini; 3 tablespoons chopped parsley, plus extra for garnish

Servings: persons

1
Preheat oven to 400.
2
Cut the eggplant, bell pepper, and onion into 1 inch cubes.
3
Toss them in a large bowl with the garlic, olive oil, cayenne, and salt and pepper.
4
Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
5
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.
6
Taste for salt and pepper.
7
Transfer to a bowl and add the chopped parsley.
8
Garnish with extra parsley.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium eggplants, peeled, 1 red bell pepper, seeded, 1 red onion, peeled, 2 garlic cloves, and more.

Yes, Roasted Eggplant Spread From Ina Garten falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Eggplant Spread From Ina Garten

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions