Best 2 Roasted Eggplant Aubergine Spread Recipes

Craving a delectable and versatile dish that can be enjoyed as a dip, spread, or even a main course? Look no further than Roasted Eggplant Aubergine Spread, a culinary masterpiece that tantalizes taste buds with its smoky, creamy, and flavorful profile. This spread, also known as Baba Ganoush, is a staple in Middle Eastern cuisine, adored for its ability to transform humble eggplants into a culinary delight. Our collection of recipes offers a diverse range ofRoasted Eggplant Aubergine Spread variations, each with its unique twist on this classic dish. From the traditional smoky and garlicky version to modern interpretations infused with herbs, spices, and tangy ingredients, our recipes cater to every palate. Dive into the world of Roasted Eggplant Aubergine Spread and discover a symphony of flavors that will elevate your meals and impress your guests.

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

ROASTED EGGPLANT (AUBERGINE) SPREAD

Roasted Eggplant (Aubergine) Spread image

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?

Provided by Geema

Categories Spreads

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon tomato paste

Steps:

Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes.
Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
It should still have a lot of texture left, and not completely pureed.
Taste for salt and pepper.

ROASTED EGGPLANT (AUBERGINE) SPREAD

Roasted Eggplant (Aubergine) Spread image

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!

Provided by Brenda.

Categories Spreads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

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

Steps:

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.

Tips:

Choose ripe, firm eggplants with smooth, unblemished skin. Younger eggplants tend to have fewer seeds and a milder flavor.
To prevent the eggplant from absorbing too much oil during roasting, brush it lightly with olive oil before cooking.
Roast the eggplant until it is tender and slightly charred. This will enhance its flavor and make it easier to peel and mash.
Allow the roasted eggplant to cool slightly before handling it. This will make it easier to peel and prevent it from breaking apart.
Use a food processor or blender to puree the roasted eggplant until it is smooth and creamy. You can also mash it by hand with a fork, but this will take longer and may not result in a as smooth texture.
Season the eggplant spread to taste with salt, pepper, garlic, lemon juice, and tahini. You can also add other herbs and spices, such as cumin, coriander, or paprika, to your liking.
Serve the eggplant spread as a dip with pita bread, crackers, or vegetables. It can also be used as a sandwich spread or as a topping for grilled meats or roasted vegetables.

Conclusion:

Roasted eggplant spread is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover eggplant, and it is also a healthy and flavorful addition to any meal. With its smoky, garlicky flavor and creamy texture, roasted eggplant spread is sure to please everyone at your table.