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    You are in: Home / Recipes / Roasted Eggplant (Aubergine) Spread Recipe
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    Roasted Eggplant (Aubergine) Spread

    Average Rating:

     7 Total Reviews

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    • on May 11, 2009

      This was very good and I made some toasted bread to put it on. Thank you Brenda for posting the recipe.Made for zwt5 for Cooks with Dirty Faces.

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    • on February 25, 2009

      i didn't have the red peppers and wish i had. without them, my attempt didn't turn out with the kind of rich flavour i expected.

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    • on November 01, 2008

      I took this recipe and added tomatoes, green onions, lime and a little beer. I just wanted use what was available to to me. It came out came out very thick. So I decided to add it to pasta.

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    • on October 09, 2008

      Fabulous, fabulous, fabulous!!!! A million stars!!! This is exactly the flavor I was wanting in an eggplant dip/spread!!! I used 2 Japanese eggplants (which have mild-tasting skin) so I did not peel them, I wanted the pretty purple color in my spread. I used a few more garlic cloves too. I roasted the eggplant with the olive oil, salt, pepper, garlic, and I threw in a small shallot that I had. Then I ran it all through my food processor a bit. The proportions on this are just right!! Just the right amount of roasted red pepper and caper to go with the eggplant and garlic. I absolutely love the suggestion of the balsamic and parmesan sprinkles on your crostini!!! This is a really great recipe, thanks so much for posting!!! Will definitely make again and great to serve guests!!!!!!

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    • on July 11, 2008

      My work colleagues call me the Queen of Dip, and this recipe helps to reinforce that reputation. Made this as written -- fun to watch everyone wolf it down. Yummo!

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    • on October 28, 2007

      Very good appetizer!! I added balsamic vinegar as the other reviewer recommended and it really popped the flavors up. I also roasted my own bell pepper--don't know if that changed the recipe at all. I will repeat this---looks very pretty too--great colors for the holidays.

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    • on February 28, 2007

      So tasty, healthy and easy! I also added some parsley. I roasted the slices using less olive oil and I added the rest at the end when mixing the salad. I enjoyed with some bagels as a lunch. Thanks for posting!

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    Roasted Eggplant (Aubergine) Spread. Recipe by Vino Girl

    Roasted Eggplant (Aubergine) Spread

    By Vino Girl
    View All Spreads Recipes

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    Nutritional Facts for Roasted Eggplant (Aubergine) Spread

    Serving Size: 1 (4 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 7.5
     
    Calories from Fat 6
    90%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 43.5 mg
    1%
    Total Carbohydrate 0.2 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    eggplants

    Detailed Nutrition Values About Nutrition Info
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