Roasted Eggplant Spread

My friend, Michele, brought this delicious veggie dip to our friend's home in Beaver Creek. I could not get enough of it. She told it was from Ina Garten's Barefoot Contessa Cookbook, which I own. I still cannot believe I missed this one! Now you can whip it up and store it in your fridge. This is a guilt free indulgence!


  • 1 medium eggplant, peeled 

  • 2 red bell peppers

  • 1 red onion, peeled

  • 4 garlic cloves, minced

  • 3 tablespoons good olive oil

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoons freshly ground black pepper

  • 1 tablespoon tomato paste


Preheat the oven to 400 degrees. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper. 

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