Roasted Eggplant Spread

Pat Duran


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!

★★★★★ 1 vote
Enough for about 12 servings
10 Min
25 Min


2 kg
peeled and diced eggplants, leave seeds in
2 clove
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
juice of 1/2 lemon
salt and pepper to taste

How to Make Roasted Eggplant Spread


  • 1Preheat 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.
  • 2Place 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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About Roasted Eggplant Spread

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy