Best 2 Garlic Roasted Eggplant Spread Recipes

**Garlic Roasted Eggplant Spread: A Delightful Trio of Culinary Delights**

Embark on a culinary journey with our exquisite Garlic Roasted Eggplant Spread, an irresistible symphony of flavors that will tantalize your taste buds. This versatile spread is not just one but three distinct recipes rolled into one, each offering a unique culinary experience.

Firstly, our Classic Garlic Roasted Eggplant Spread forms the foundation of this culinary trio. Roasted eggplants, lovingly charred and infused with garlic's aromatic essence, blend harmoniously with a symphony of spices to create a smoky, savory spread that pairs perfectly with grilled meats, roasted vegetables, or simply slathered on a warm piece of bread.

Next, we introduce our vibrant and tangy Lemon-Tahini Roasted Eggplant Spread. This zesty variation incorporates bright lemon juice and creamy tahini, transforming the classic spread into a refreshing and tangy delight. Its vibrant hue and lively flavors make it an ideal accompaniment to grilled fish, chicken, or as a dip for fresh vegetables.

Finally, our Smoked Paprika Roasted Eggplant Spread adds a touch of smoky heat and Spanish flair to the classic recipe. With the addition of smoked paprika, this spread exudes an irresistible aroma and slightly spicy flavor. Its bold and smoky character makes it a perfect match for hearty sandwiches, wraps, or as a flavorful addition to pasta dishes.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED EGGPLANT, ONION AND GARLIC DIP OR SPREAD

Roasted Eggplant, Onion and Garlic Dip or Spread image

Saw this on FoodTV's Cooking Thin show. This was easy to make and tasty. It was voted a hit in my house. Serve it with crackers or pita bread. It can be made ahead of time.

Provided by Ducky

Categories Spreads

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 small eggplant
1 onion
3 cloves garlic (increase or decrease to taste)
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon grated parmesan cheese
salt
black pepper, coarsely ground
1/4 cup cilantro, loosely packed roughly chopped

Steps:

Preheat oven to 400 degrees F.
Rub eggplant and onion with olive oil and place on a baking sheet.
Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
Remove from oven and cool until able to handle.
Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
Cut the onion into quarters or large chunks and add to the food processor.
Add vinegar, lemon juice, parmesan, salt and pepper.
Pulse until it is of a dip or spread consistency.
Add cilantro and briefly pulse.
Taste and adjust the seasonings.
Refrigerate until ready to eat.

GARLIC ROASTED EGGPLANT SPREAD

Garlic Roasted Eggplant Spread image

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.

Provided by Vino Girl

Categories Spreads

Time 1h25m

Yield 2 cups

Number Of Ingredients 9

Ingredients

3 medium eggplants, peeled and sliced thinly (1/8-inch)
2 1/2 teaspoons salt
10 garlic cloves, peeled
2 tablespoons lemon juice
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
roasted bell pepper, slices (optional)
parmesan cheese (optional)

Steps:

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.

Tips:

To choose the best eggplants, look for ones that are firm and heavy for their size, with smooth, blemish-free skin. Avoid eggplants that are soft, wrinkled, or have bruises or cuts.
Before roasting the eggplants, prick them all over with a fork. This will help them to cook evenly and prevent them from bursting.
If you don't have a grill, you can roast the eggplants in the oven. Preheat the oven to 400 degrees Fahrenheit and roast the eggplants for about 30 minutes, or until they are tender and slightly charred.
Once the eggplants are roasted, let them cool slightly before handling them. Then, scoop out the flesh and place it in a food processor or blender.
Add the remaining ingredients to the food processor or blender and pulse until the mixture is smooth and creamy. Taste the spread and adjust the seasonings as needed.
The eggplant spread can be served immediately or stored in the refrigerator for up to 3 days.

Conclusion:

Garlic roasted eggplant spread is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as a dip with vegetables or crackers, used as a spread on sandwiches or wraps, or added to pasta dishes or soups. The smoky flavor of the roasted eggplants pairs well with the other ingredients in the spread, creating a complex and flavorful dish that is sure to please everyone at your table.