Roasted Eggplant Spread

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 1 Rating
Serves: Enough for about 12 servings
Prep Time:
Cook Time:


2 kg peeled and diced eggplants, leave seeds in
2 clove garlic
1 large red bell pepper, diced
1/2 medium red onion, chopped
3 Tbsp olive oil, divided
2 tsp fresh thyme leaves
1 tsp tomato paste
1 c fresh basil leaves
1/2 c fresh parsley
1 Tbsp honey
juice of 1/2 lemon
salt and pepper to taste

The Cook

Pat Duran Recipe
Well Seasoned
Las Vegas, NV (pop. 583,756)
Member Since Aug 2011
Pat's notes for this recipe:
This recipe is from the Farmer's Market in CA.
The samples tasted so good - I asked for the recipe and lo and behold the lady gave it to me, she said it has about 63 calories per Tablespoon; and that is best served at room temperature and is great with whole wheat pita chips, crackers, cucumber slices for dipping or you can use as a spread on crackers and sandwiches.
Leaving the seeds in, makes it seam like caviar!
Make it Your Way...

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Preheat oven to 425^.
Place first 4 ingredients on a large sprayed cookie sheet with sides. Drizzle 1 Tablespoon of olive over,plus the thyme,and salt and pepper. Toss gently to coat evenly. Roast for 25-30 minutes -turning once until vegetables are golden and tender. remove from oven and cool.
Place veggie mixture in food processor with steel blades; add remaining olive oil, tomato paste, herbs, honey and lemon juice.
Pulse until just combined and smooth. Serve at room temperature.

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user Ana Santiago buenodeverdad - Jul 18, 2012
Looks very good..Saving. My brother in law should have some nice eggplants in the garden soon. Can this spread be frozen? Maybe not, huh.
user Pat Duran kitchenchatter - Jul 18, 2012
lol I don't know- there is never and left.
I'd say yes, on the freezing, but it may be a little watery- will need to stir it well.
user Didi Dalaba didicoffeegirl - Jul 19, 2012
Love, love "baba ganoush"!! One of my ultimate favorite dips Pat. Have never made it with honey though!! Thank you love!

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