Roasted Eggplant (Aubergine) Spread

READY IN: 1hr 25mins
Recipe by Vino Girl

This comes from Coastal Living, and the recipe is credited to Louis Pappas Market Cafe in Tampa. I haven't been to this cafe, but the Pappas family is well-known in Florida for their wonderful Greek food.

Top Review by Chef Kate

I too made this as a recipe of the month--and I am so glad I did. I increased the garlic slightly and added extra lemon juice (by accident, but I wasn't sorry) and I skipped the parmesan which seemed unnecessary. Also I grilled the eggplant and added the salt to the garlic which I made into a paste and then added to the grilled eggplant. It seems like a lot of changes, but I think I followed the spirit of the recipe and it was quite wonderful.

Ingredients Nutrition

Directions

  1. Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
  2. Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
  3. Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
  4. Cool slightly so it can be handled; chop eggplant and garlic.
  5. Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
  6. Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.

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