Roasted Eggplant (Aubergine) Spread

Roasted Eggplant (Aubergine) Spread created by ChefLee

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!

Ready In:
35mins
Serves:
Units:

ingredients

directions

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

@Brenda.
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@Brenda.
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"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!"

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  1. fromzane.z
    Awesome AND simple! When does that ever happen? I added roasted garlic, more capers, and 10 Klamath olives in place of olive oil.
  2. waialealenui
    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.
  3. bigbadbrenda
    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.
  4. Andriy
    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.
  5. Lil G-lin
    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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