Roasted Eggplant (Aubergine) Spread

Total Time
1hr 5mins
20 mins
45 mins

I just saw this being made on the Barefoot Contessa on FoodTV and think it will be something special. Why don't you try it with me?

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  1. Preheat the oven to 400 degrees F.
  2. Cut the eggplant, bell pepper, and onion into 1-inch cubes.
  3. Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
  4. Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
  5. Cool slightly.
  6. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
  7. It should still have a lot of texture left, and not completely pureed.
  8. Taste for salt and pepper.
Most Helpful

5 5

I had a strong feeling I was going to love this recipe and I was sooo right. Your directions were easy to follow and I did manage to leave some texture. Sometimes my food processor gets away from me and I overdo it, but I was real careful. I put the spread on my favorite toasted tortilla chips and that was my lunch. Very delicious and thanks for posting this recipe.

5 5

Another winner Geema! The spread was easy to make and very tasty. I really enjoyed it with raw veggies.

5 5

Wow. Amazing