Monday, October 3, 2011

One More Eggplant Triumph!

Fellow eggplant haters, are you still with me?!

Today I have one more delicious recipe that utilizes my (I guess we could say 'former') arch nemesis, the Eggplant.

Roasted Eggplant Spread
(adapted from Ina Garten, Barefoot Contessa)
 I 've never gone wrong with veganizing any of her recipes, and this one was actually vegan as written!

1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 tablespoon tomato paste

  • Preheat the oven to 400 degrees F.
  • Cut the eggplant, bell pepper, and onion in half.
  • Spread them face down, along with the garlic, on a baking sheet and drizzle with a bit of olive oil and salt and pepper. Roast for 45 minutes, until the vegetables are lightly browned and soft, flipping once during cooking.
  • Cool slightly.
  • Remove the flesh from the eggplant, and the seeds from the peppers. 
  • Roughly chop and place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and a tbsp of olive oil and blend. 
  • Pulse 3-4 times for more texture, or blend until smoother, your choice.  I blended mine a bit more smooth.
  • Taste for salt and pepper.
*If you have jarred roasted red peppers on hand, those work great in this too!!

This dip has a wonderful roasted flavor and tastes amazing.  The roasted red pepper and the tomato paste add a fresh Mediterranean flavor to this.  Fresh oregano or basil would be a nice addition as well.  This dip is great spread right on plain bread, pitas, crackers, use it as a sandwich spread OR make mini pizza bites!

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iPhone pic :P

Fresh baguette topped with eggplant spread and a sprinkle of Daiya Mozzarella, baked at 450 for 10-15 minutes.

Now that I have given eggplant a second chance, (and have actually found some new ways to enjoy it), I thought I'd look up its nutritional benefits:

"Eggplant is also an excellent source of dietary fiber, which can help protect against colon cancer and keeps the digestive system regular. The vitamins in eggplant consist primarily of vitamin A (in the form of beta-carotene), B vitamins, folate and vitamin C. Eggplant is also rich in minerals, boasting a large quantity of potassium, magnesium, calcium and phosphorous. With no fat, six carbs and 27 calories in a 1-cup serving, eggplant makes an excellent addition to any diet".

(B vitamins, huh? How great is that?!)
So there you go!  Eat  your Eggplant! ^_^

(I will post something other than eggplant tomorrow, I promise)


  1. Sounds delicious! I am an eggplant lover so I will definitely have to try this!

  2. I wouldn't say I'm an eggplant hater but it's at the bottom of my to-eat list but I have to say this looks really, really good!

  3. I made something similar to this with squash! I am posting it later this month - this looks great!

  4. This is perfect! I have so many eggplants, and I have been trying to figure out what to do with them. And now I know!!!

  5. This looks fantastic! I love eggplant in every form.

  6. I love eggplant, or aubergine as we say over here!

  7. I don't like Ina Garten, but this sounds really good and that's a beautifully, vibrant red!

  8. I also harbor (whole, sautéed) eggplant fears so this recipe is just my jam. I'm all for eggplant in puréed dip form!