1 of 9 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (4g) Recipe makes 12 servings The following items or measurements are not included below: 4 slices eggplants
Calories 7
Calories from Fat 6		(90%)
Amount Per Serving		%DV
	Total Fat 0.8g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 43mg		1%
Potassium 5mg		0%
Total Carbohydrate 0.2g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
detailed view... how is this calculated?

Roasted Eggplant (Aubergine) Spread

Recipe #198826 | 35 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Brenda.
Dec 2, 2006

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!

SERVES 12 (change servings and units)

Ingredients

4 slices eggplants, peeled (1/2-inch thick slices)
2 teaspoons extra virgin olive oil
1 garlic clove, crushed through a press
1/4 cup jarred roasted red pepper, chopped rinsed and drained
1/2 teaspoon small caper, rinsed
fresh ground pepper

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: bigbadbrenda

On May 11, 2009

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.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Andriy

On Feb 25, 2009

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.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Lil G-lin

On Nov 1, 2008

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.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef*Lee

On Oct 9, 2008

Fabulous, fabulous, fabulous!!!! A million stars!!! This is exactly the flavor I was wanting in an eggplant dip/spread!!! I used 2 Japanese eggplants (which have mild-tasting skin) so I did not peel them, I wanted the pretty purple color in my spread. I used a few more garlic cloves too. I roasted the eggplant with the olive oil, salt, pepper, garlic, and I threw in a small shallot that I had. Then I ran it all through my food processor a bit. The proportions on this are just right!! Just the right amount of roasted red pepper and caper to go with the eggplant and garlic. I absolutely love the suggestion of the balsamic and parmesan sprinkles on your crostini!!! This is a really great recipe, thanks so much for posting!!! Will definitely make again and great to serve guests!!!!!!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews