Roasted Eggplant Garlic Spread

Pat Duran


I tasted this spread at a luncheon my neighbor, Galena, had that was so good. She makes this often and graciously gave me the recipe...the recipe is part Italian and part Meditraian...the fefferoni(spelled many ways) peppers are mild...I used yellow peppers- not too hot with just a little bite...I hope you like her recipe too.

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6 to 8


15 Min


45 Min




1 large
eggplant, trimmed, and chopped into 1 inch pieces
2 large
red bell peppers,seeded and cut into chunks
1 medium
red onion, cut into 1 inch pieces
4 large
cloves garlic,peeled and left whole
1/4 c
or a little more extra virgin olive oil
1 tsp
kosher salt and black pepper to taste(1/2 teaspoon)
1 Tbsp
tomato paste or pureed oven roasted tomatoes
2 tsp
granulated sugar
1 small
lemon, juice of only
1/4 c
chopped flat leaf parsley leaves
1 or 2 small
feffernoni peppers ,seeded and cut into pieces

Directions Step-By-Step

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.
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.
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.
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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mediterranean