Roasted Eggplant Spread Recipe: A Flavorful and Versatile Appetizer

Looking for a new, exciting spread to elevate your appetizer game? The Roasted Eggplant Spread is a savory and smoky dish that combines the richness of roasted vegetables with the perfect blend of seasonings. This spread is ideal for serving with toasted baguette slices, crackers, or as a topping for grilled meats or vegetables. The combination of roasted eggplant, sweet red peppers, and red onion makes for a harmonious and vibrant dip that is sure to impress your guests.

In this article, we’ll walk you through how to make this delicious spread, provide tips for perfecting the recipe, and explore storage and serving ideas.

For more recipes on unique spreads, you can check out this guide on best roasted vegetable dips and learn more about the health benefits of eggplants through this nutritional guide.

Basic Recipe: Ingredients and Instructions

This Roasted Eggplant Spread is simple to prepare and requires just a few ingredients. Below is the basic recipe and step-by-step instructions to create this savory spread.

Roasted Eggplant Spread: A Flavorful and Smoky Appetizer

Author: Jennifer Mitchell
Total Time: 40 minutes
Yield: 4-6 servings 1x
Diet: Vegan

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Description

This Roasted Eggplant Spread is a rich and flavorful appetizer that combines roasted vegetables with a hint of garlic and tomato paste. The sweetness of the roasted red peppers and the earthiness of eggplant create a perfect blend, making it a great dip for toasted baguette slices or crackers. It’s simple to prepare and perfect for entertaining or as a tasty snack.

Ingredients

Scale

3 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 large sweet red peppers, cut into 1-inch pieces
1 medium eggplant, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 tablespoon tomato paste
Toasted baguette slices or assorted crackers (for serving)

Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the vegetables: Place the cut red peppers, eggplant, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss the vegetables to coat evenly.
Roast the vegetables: Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and caramelized, stirring halfway through for even roasting.
Sauté the garlic: While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a small pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Combine the ingredients: Once the vegetables are roasted, transfer them to a food processor. Add the sautéed garlic and tomato paste. Pulse the mixture until smooth but slightly chunky, depending on your desired texture.
Adjust seasoning: Taste and adjust the seasoning if necessary, adding more salt or pepper to taste.
Serve: Serve the roasted eggplant spread with toasted baguette slices or assorted crackers as a dip.

Notes

For a smoother spread, you can blend the mixture longer in the food processor.
If you prefer a smoky flavor, you can roast the vegetables on a grill or use smoked paprika.
This spread can be stored in an airtight container in the fridge for up to 3-4 days.
For a vegan version, the recipe is already suitable as it contains no dairy.
Garnish with fresh herbs like parsley or basil for added freshness and color.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Appetizer, Snack
Method: Roasting, Blending
Cuisine: Mediterranean, Middle Eastern

Nutrition

Serving Size: 1/4 cup of spread
Calories: 120
Sugar: 7g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg

Keywords: Roasted Eggplant Spread Recipe

Instructions:

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Vegetables: Place the cut eggplant, sweet red peppers, and red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss the vegetables to ensure they are evenly coated in the oil and seasonings.
Roast the Vegetables: Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and slightly charred. Stir halfway through the roasting time for even cooking.
Blend the Vegetables: Remove the vegetables from the oven and allow them to cool for a few minutes. Transfer them to a food processor. Add the minced garlic and tomato paste, then pulse the mixture until smooth, or leave it slightly chunky for texture, depending on your preference.
Serve: Transfer the spread to a serving bowl and drizzle with a little more olive oil for extra richness. Serve with toasted baguette slices or your choice of crackers.

Advanced Techniques

While the basic Roasted Eggplant Spread recipe is delicious on its own, here are some advanced techniques to elevate it:

Add a Smoky Flavor

To add an extra layer of flavor to the spread, consider roasting the eggplant and peppers directly over an open flame. If you have a gas stove, you can place the vegetables over the flame until they are charred and soft. This imparts a smoky flavor that will make the spread even more irresistible.

Herbs for Extra Freshness

You can experiment with adding fresh herbs to the spread to boost the flavor. Try incorporating basil, thyme, or parsley after blending the vegetables for a fresh herbal finish.

Add Nuts for Texture

For a bit of crunch and complexity, consider adding toasted pine nuts or walnuts to the food processor along with the vegetables. This will give the spread a unique texture and a richer flavor profile.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

The Roasted Eggplant Spread is perfect for making ahead and storing. Here are some tips to keep it fresh:

How to Store Roasted Eggplant Spread

Store your spread in an airtight container in the refrigerator. It will keep for up to 4-5 days. To maintain its flavor, ensure the container is well-sealed to prevent air from affecting its freshness.

Freezing the Spread

If you’d like to make the spread in advance, you can freeze it. Portion the spread into freezer-safe containers or plastic bags, and it will last up to 3 months. When ready to use, let it thaw in the fridge overnight and stir it well before serving.

Shelf Life

When refrigerated, the spread stays fresh for up to 4-5 days. If you’ve made a large batch and can’t finish it in time, freezing is the best option for longer storage.

Dietary Adaptations and Substitutions

The Roasted Eggplant Spread is naturally vegetarian and can easily be adapted for various dietary needs. Here are some substitutions and tips:

Vegan Version

The recipe is already vegan, but for an extra creamy texture, consider adding tahini or vegan yogurt in place of any dairy-based products.

Gluten-Free Option

This spread is naturally gluten-free. Serve it with gluten-free crackers, rice cakes, or vegetables like cucumber and carrot sticks for a gluten-free snack.

Nut-Free

If you’re avoiding nuts, this spread is perfect as is. The roasted vegetables themselves provide plenty of texture and flavor, so there’s no need for nuts in this recipe.

FAQs About Roasted Eggplant Spread

1. Can I use other vegetables for this spread?

Yes, you can swap out the sweet red peppers or onion for other vegetables like zucchini, tomatoes, or even mushrooms. The key is to roast the vegetables to bring out their natural sweetness and smokiness.

2. Can I make this spread ahead of time?

Yes, the spread can be made in advance and stored in the refrigerator for up to 4-5 days. The flavors actually deepen as it sits.

3. How can I make the spread creamier?

For a creamier texture, try adding a couple of tablespoons of tahini or vegan sour cream to the spread. This will add a smooth, rich consistency.

4. What can I serve with this spread?

This spread pairs beautifully with toasted baguette slices, crackers, pita chips, or raw vegetables like cucumbers, celery, and carrots. You can also use it as a topping for grilled meats or roasted vegetables.

5. Can I use a blender instead of a food processor?

Yes, you can use a blender to blend the vegetables, but be cautious not to over-blend, as you may lose the spread’s chunky texture. A food processor typically gives a better result for this type of spread.

Conclusion & Final Thoughts

Roasted Eggplant Spread is a versatile and flavorful appetizer that’s perfect for any occasion. Whether you’re serving it at a party, enjoying it as a snack, or pairing it with your favorite meal, this spread is sure to impress. With the simplicity of roasted vegetables and the richness of olive oil, garlic, and tomato paste, this spread delivers a smoky, savory punch that will elevate your culinary repertoire.

Feel free to experiment with different vegetables and seasonings to make this recipe your own. And with its easy storage options, you can always have this delicious spread ready for your next gathering.