Roasted Eggplant Spread

Featured in the Honolulu Star-Advertiser on January 30, 2013.

Roasted Eggplant Spread


Roasted Eggplant Spread

  • 1 large eggplant, ends trimmed, cut into 1-inch pieces
  • 1 large red onion, peeled, trimmed, and cut into 1-inch pieces
  • 1 large red bell pepper, trimmed, seeded, cut into 1-inch pieces
  • 5 large garlic cloves, peeled but left whole
  • Kosher salt and fresh black pepper, for sprinkling
  • Olive oil, up to 1/2 cup
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika (sweet or smoked, whichever you prefer)
  • 1/8 teaspoon mild red pepper flakes
  • 1/4 cup flat-leaf parsley leaves
  • Additional kosher salt and fresh black pepper


Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Place the eggplant, onion, red bell pepper and garlic cloves on the baking sheet. Sprinkle with salt and pepper and olive oil. With your hands, toss everything together, and spread the vegetables so they are in a single layer. Roast for 45 minutes. Everything should be soft but not mushy, and slightly browned but not crisp. Remove the pan from oven, and transfer vegetables to the bowl of a food processor fitted with the metal blade. Add the cumin, paprika, red pepper flakes and fresh parsley, and pulse until the mixture is a desired consistency. Add salt and pepper to taste. Serve with naan bread, crostini or fresh vegetables. Makes about 1 1/2 cups or 6 servings.

Approximate Nutrient Analysis per Tablespoon serving (based on 1/2 c olive oil and 1/4 teaspoon salt):
50 calories, 4.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 50 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 1 g protein


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