Garlic Roasted Eggplant Spread

Garlic Roasted Eggplant Spread created by Caroline Cooks

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.

Ready In:
1hr 25mins
Yields:
Units:

ingredients

directions

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

@Vino Girl
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@Vino Girl
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"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."

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  1. amylyle
    Delicious and easy! I tossed it all in the food processor straight out of the oven and pulsed it to my desired consistency.
  2. rpmazur
    I've loved the eggplant-garlic flavor. I brushed the eggplant slices with olive oil before gilling them and didn't need to add any additional oil to the mixture. It was just perfect without the red pepper. Yet, I added some simply because I love peppers. It was a mistake, which I won't make again. But I will make this paste again. Thanks for the recipe.
  3. Caroline Cooks
    Garlic Roasted Eggplant Spread Created by Caroline Cooks
  4. Caroline Cooks
    Truly outstanding! I made it into a spread to use with sandwiches. roasted some red pepper long with the eggplant, too. Blitz all in the Cuisinart, refrigerated to meld flavors and Voila...delicious spread on a hearty bun with salami and more of the red pepper. Made for the Mediterranean event in Cooking Photos.
  5. 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.
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