Roasted Eggplant Spread

Roasted Eggplant Spread Recipe photo by Taste of Home

Total Time: Prep: 20 min. Bake: 45 min.
Makes: 2 cups


  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large sweet red peppers, cut into 1-inch pieces
  • 1 medium eggplant, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  • 1 tablespoon tomato paste
  • Toasted baguette slices or assorted crackers


  1. 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.
  2. Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky).
  3. Transfer to a bowl; cool completely. Serve with baguette slices or crackers.


AOURCE: Taste of Home

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