Roasted Eggplant Spread

This roasted eggplant spread, shared by Taste of Home reader Barbara McCalley of Allison Park, Pennsylvania, is a lighter alternative to creamy dips. Made entirely with vegetables and olive oil, this healthy appetizer is rich, satisfying and pairs perfectly with crusty toasted bread, crackers or fresh veggies.

The spread starts with a sweet and savory mix of eggplant, bell peppers, onion and garlic, roasted until tender and caramelized. The warm vegetables are then pulsed with tomato paste to create a rustic, spoonable spread that is ideal for make-ahead entertaining and only gets better as it sits. It also travels well for potlucks and parties.

Roasted Eggplant Spread Ingredients

• Olive oil: Use extra virgin olive oil to coat the vegetables before roasting for rich, caramelized flavor and even browning. If you don’t have olive oil, canola oil or vegetable oil works as a neutral, high-heat substitute.
• Garlic: Minced garlic adds aromatic flavor to the vegetables and sweetens as it roasts. Fresh garlic cloves will give you the best flavor, but pre-minced garlic or garlic powder can be used in a pinch.
• Bell peppers: Red bell peppers bring natural sweetness and vibrant color to the eggplant spread.
• Eggplant: After roasting, eggplant becomes tender and silky—the perfect texture for creating the hearty, creamy base of the spread. Choose a firm, glossy eggplant without soft spots for the best flavor.
• Onion: A red onion brings a mild sharpness to the spread. If you prefer a milder, sweeter flavor, swap in a yellow onion.
• Tomato paste: Just a tablespoon of tomato paste concentrates the color of the finished eggplant spread and adds a touch of acidity to balance the rich, savory roasted veggies.
• Dippers for serving: Serve the roasted eggplant spread with toasted baguette slices or assorted crackers for a crunchy contrast to the tender, chunky spread. Pita chips and fresh vegetables also make great dippers.

Directions

Step 1: Roast the vegetables

Preheat your oven to 400°F. In a small bowl, whisk together the olive oil, minced garlic, salt and pepper. Place the chopped bell peppers, eggplant and red onion in a large bowl and drizzle with the olive oil mixture. Toss to coat.

Spread the vegetables in a single layer on a 15x10x1-inch baking pan coated with cooking spray. Roast until the vegetables are softened and lightly browned, 45 to 50 minutes, stirring once halfway through cooking.

Editor’s Tip: For the best flavor and caramelization, make sure the vegetables aren’t crowded in the pan. If needed, divide the vegetables between two baking pans so they have some breathing room.

Step 2: Pulse the vegetables

Let the vegetables cool slightly, then transfer them to a food processor. Add the tomato paste and pulse just until blended, stopping while the mixture still has some texture.

Editor’s Tip: Use short pulses to bring the roasted eggplant spread together. The texture should be chunky and rustic, not perfectly smooth.

Step 3: Cool, then serve

Spoon the eggplant spread into a serving bowl and let it cool completely before serving. Set out toasted baguette slices, crackers or fresh vegetables for dipping.

Editor’s Tip: Let the dip cool at room temperature before serving, or make it a day ahead and refrigerate overnight to give the flavors time to meld.

Roasted Eggplant Spread Variations

• Go smoky or spicy: Season the vegetables with a pinch of chili powder, smoked paprika or chipotle powder before roasting for a smoky flavor. For gentle heat without the smokiness, add crushed red pepper flakes to the food processor.
• Add herbs: Stir a tablespoon of finely chopped fresh basil, parsley or thyme into the eggplant spread after pulsing to add bright, herbal flavor.
• Try a flavor enhancer: Mix in a tablespoon of drained capers or pitted and chopped Kalamata olives for extra texture and briny contrast. Or, finish the spread with a squeeze of fresh lemon juice or a sprinkle of lemon zest to brighten and balance the savory roasted vegetables.
• Make it creamier: Add about 1/4 cup plain Greek yogurt or ricotta cheese to the food processor for a slightly creamier texture and milder flavor.

How to Store Roasted Eggplant Spread

Store the cooled eggplant spread in an airtight container in the refrigerator. It’ll keep for up to five days, or you can freeze it for longer storage.

Can you freeze the roasted eggplant spread?

Yes, this roasted eggplant spread freezes well. After cooling, transfer it to a freezer-safe container and freeze it for up to two months. Thaw it overnight in the refrigerator before serving. If the texture loosens slightly after thawing, stir in a drizzle of olive oil to help bring it back together.

Can you make this roasted eggplant spread ahead of time?

Yes! You can prepare this roasted eggplant spread up to one day in advance and store it in the refrigerator in an airtight container. As it rests, the flavors will meld and deepen, making it taste even better by the time you’re ready to serve it.

Roasted Eggplant Spread Tips

What’s the difference between this roasted eggplant spread and baba ganoush?

This roasted eggplant spread has a chunkier, more rustic texture than traditional baba ganoush, which is usually smooth and creamy. While both feature roasted eggplant, the flavor profiles differ: This version is savory and slightly sweet thanks to roasted vegetables and tomato paste, and baba ganoush is typically nutty and tangy from tahini and lemon juice.

What do you eat with the roasted eggplant spread?

We recommend serving this roasted eggplant spread with toasted baguette slices or crackers for a crunchy contrast, but it pairs well with a variety of dippers. Try pita or tortilla chips for a fun twist on chips and dip, or serve it with fresh vegetables, such as cucumber rounds, bell pepper strips or carrot sticks for a lighter, low-carb option.

What else can you do with this roasted eggplant spread?

Beyond serving it as a snack or appetizer, you can use this roasted eggplant spread as a savory condiment on sandwiches or wraps, or as a substitute for traditional pizza sauce on flatbread pizzas. It also works well as a topping for grilled meats or roasted vegetables, dolloped onto grain bowls, or stirred into hot cooked pasta for a quick, flavorful meal.