Flavorful Rustic Roasted Eggplant Spread Recipe by Ina Garten

Dive into a Mediterranean culinary adventure with this delightful Ina Garten roasted eggplant spread that promises to tantalize your taste buds.

Smoky, velvety, and bursting with rich flavors, this spread captures the essence of rustic kitchen charm.

Eggplants roasted to golden perfection meld seamlessly with garlic, herbs, and olive oil, creating a luxurious dip that beckons.

Each spoonful carries the warmth of Mediterranean kitchens and the elegance of simple, fresh ingredients.

The spread whispers stories of sun-drenched landscapes and vibrant cooking traditions.

Serve alongside warm pita, crusty bread, or crisp vegetables for an irresistible appetizer that will have everyone asking for seconds.

This recipe transforms humble eggplant into a culinary masterpiece you won’t want to miss.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Calories: 130 kcal

Servings: 6

Ingredients for Ina Garten Roasted Eggplant Spread

• Eggplant: Creamy base with a rich, smoky flavor that absorbs other ingredients beautifully; choose firm, glossy eggplants without soft spots.
• Bell Peppers: Adds sweetness and vibrant color; select peppers with smooth, shiny skin and no blemishes.
• Onion: Provides depth and caramelized sweetness; pick firm onions with dry, papery skins.
• Garlic: Intensifies overall flavor profile; choose plump cloves without sprouting.

• Olive Oil: Creates silky texture and helps vegetables roast evenly; use extra virgin for best taste.
• Salt, Pepper: Enhances and balances the roasted vegetable flavors; use freshly ground black pepper for maximum aroma.

• Tomato Paste: Concentrates the spread's richness and adds a slight tangy undertone; select high-quality, deep red paste without metallic taste.

Equipment to Prepare Ina Garten Roasted Eggplant Spread

• Baking Sheet: Large, flat pan for roasting vegetables evenly.
• Food Processor: Essential for blending roasted vegetables into a smooth spread.
• Large Mixing Bowl: For tossing vegetables with oil, salt, and pepper.
• Sharp Knife: Needed to chop eggplant, bell peppers, and onion into 1-inch pieces.
• Wooden Spoon or Spatula: Helpful for stirring vegetables during roasting.

How to Make Ina Garten Roasted Eggplant Spread

Roasted Vegetable Spread

• Vegetable Preparation

Gather fresh eggplant, bell peppers, and onion from your local market. Chop these colorful veggies into roughly equal chunks, creating a vibrant medley of textures and flavors.

• Seasoning Magic

Mince some fragrant garlic and toss it with the chopped vegetables. Drizzle generously with good quality olive oil, then sprinkle with salt and pepper to enhance the natural vegetable sweetness.

• Roasting Process

Arrange the seasoned vegetables on a spacious baking sheet, spreading them out to ensure even cooking. Slide the tray into a hot oven set at 400°F, allowing the heat to transform the ingredients into a caramelized, tender mixture.

• Cooling and Blending

After roasting for about 45 minutes until edges are golden and vegetables are soft, remove from the oven and let cool slightly. Transfer the warm vegetables to a food processor and pulse a few times, creating a rustic, chunky spread.

• Final Touch

Taste the spread and adjust seasoning as needed. Serve at room temperature with crusty bread or as a delightful dip for your favorite appetizers.

Add Some Twist to Ina Garten Roasted Eggplant Spread

• Add red pepper flakes or a dash of cayenne for a spicy kick that transforms the spread's flavor profile.
• Arrange vegetables in a single layer on the baking sheet to ensure even caramelization and prevent steaming.
• Store the spread in an airtight container in the refrigerator for up to 5 days, allowing flavors to develop and intensify over time.
• Serve as a dip with warm pita bread, spread on toasted crusty bread, or use as a vibrant sandwich condiment for extra Mediterranean flair.
• For a smoother consistency, process the roasted vegetables longer; for a chunkier spread, pulse fewer times to maintain some vegetable texture.

Serving Tips for Ina Garten Roasted Eggplant Spread

• Spread on Crusty Bread: Generously layer this roasted eggplant spread on warm, toasted sourdough or rustic ciabatta slices for a delightful appetizer or light lunch.
• Serve as Mediterranean Dip: Accompany the spread with pita chips, crackers, or fresh vegetable sticks for a colorful and healthy snack perfect for gatherings.
• Use as Sandwich Condiment: Elevate your sandwiches by replacing traditional spreads with this flavorful roasted vegetable mixture, adding depth and richness to your favorite lunch.
• Pair with Grilled Meats: Complement grilled chicken, lamb, or fish by dolloping this spread on the side, creating a vibrant and tasty Mediterranean-inspired meal.

How to Store Ina Garten Roasted Eggplant Spread Properly

• Refrigerate Strategically: Store the spread in an airtight container in the refrigerator for up to 5 days, ensuring maximum freshness and flavor preservation.
• Serve Smartly: Enjoy as a versatile dip with pita chips, crackers, or fresh vegetable sticks at room temperature for the best taste experience.
• Freeze for Later: Transfer the spread to a freezer-safe container, leaving some space at the top, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Prep Ahead: Make this spread in advance for quick entertaining or weekday snacking, allowing the flavors to meld and intensify over 24 hours in the refrigerator.

Silky Ina Garten Roasted Eggplant Spread Recipe

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4.9 from 40 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Mediterranean-style roasted eggplant spread from Ina Garten offers rich, smoky flavors with garlic and herbs. Smooth and creamy, you’ll love this simple appetizer that brings Mediterranean warmth to your table.

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Ingredients

Scale 1x2x3x

• 1 medium eggplant, peeled
• 2 red bell peppers, seeds removed
• 1 red onion, peeled
• 2 cloves garlic, chopped
• 3 tbsps (45 ml) olive oil
• 1.5 tsps kosher salt
• 0.5 tsp black pepper, ground
• 1 tbsp tomato paste

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Instructions

1. Roast Preparation: Preheat oven to 400°F (200°C) with a rack positioned in the center for uniform heat distribution.
2. Vegetable Preparation: Dice eggplant, bell peppers, and onion into consistent 1-inch cubes, ensuring even cooking and caramelization.
3. Seasoning and Mixing: Combine chopped vegetables in a large bowl with minced garlic, extra virgin olive oil, kosher salt, and black pepper, tossing thoroughly to coat each piece with seasoning.
4. Baking Process: Spread the vegetable mixture in a single layer on a rimmed baking sheet, creating space between pieces to encourage crisp edges and deep roasting.
5. Roasting and Monitoring: Roast vegetables for 45 minutes, turning them midway with a spatula to promote uniform browning and prevent burning, until edges turn golden and vegetables become tender.
6. Cooling and Processing: Allow roasted vegetables to cool slightly, then transfer to a food processor, adding tomato paste and pulsing 3-4 times to create a rustic, textured spread with visible vegetable pieces.
7. Final Seasoning: Taste the spread and adjust salt and pepper as needed, ensuring a balanced and vibrant flavor profile.

Notes

• Roast Wisely: Cut vegetables uniformly to ensure even cooking and prevent uneven charring.
• Oil Distribution: Coat vegetables generously with olive oil for maximum caramelization and rich flavor development.
• Midway Technique: Rotate vegetables halfway through roasting to prevent burning and promote consistent golden-brown edges.
• Texture Control: Pulse food processor briefly to maintain a rustic, chunky spread rather than creating a smooth puree.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Appetizer, Snacks
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 6
• Calories: 130
• Sugar: 3g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg