Roasted Eggplant (Aubergine) Spread

READY IN: 1hr 5mins
Recipe by Geema

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?

Top Review by ratherbeswimmin

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.

Ingredients Nutrition


  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.

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