Roasted Eggplant (Aubergine) Spread

Total Time
35mins
Prep 10 mins
Cook 25 mins

Serve warm or cold as a spread for crostini or toasted Italian bread slices. A suggestion from Katia that I think is fabulous, is to add a sprinkle of balsamic and a dash of parmesan to your bagel, crostini, sandwich etc.. to really put this over the top! Thanks Katia!

Ingredients Nutrition

Directions

  1. Heat oven to 425°F (220°C).
  2. Arrange the eggplant in a single layer on a nonstick coated baking sheet.
  3. Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
  4. Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
  5. Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.

Reviews

(9)
Most Helpful

Awesome AND simple! When does that ever happen? I added roasted garlic, more capers, and 10 Klamath olives in place of olive oil.

fromzane.z October 24, 2015

I loved how simple this was. I used leftover roasted eggplant that I had, added extra capers to our taste. We stuffed the mixture into Pita pockets we made for a delicious vegetarian sandwich.

waialealenui November 04, 2012

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.

bigbadbrenda May 11, 2009

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