Recipe: Yummy Roasted Eggplant Spread

Roasted Eggplant Spread. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roasted Eggplant Spread Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.

A Simple Roasted Eggplant Dip Spread (Baba Ganoush) An easy-to-make eggplant dip. Perfect for spreading on sandwich bread, or enjoying as a dip with veggies, pita, or crackers. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. You can cook Roasted Eggplant Spread using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Roasted Eggplant Spread

1. It's 1 of large eggplant.
2. You need 14.5 oz of canned diced tomatoes, drained.
3. You need 1/2 tsp of onion salt.
4. It's 2 1/2 tbsp of dried parsley.
5. You need 2 tbsp of red wine vinegar.
6. You need 1 tbsp of olive oil.
7. Prepare 3 cloves of garlic, minced.
8. It's 1/2 tsp of salt.
9. Prepare 1/2 tsp of dried oregano.
10. Prepare of pita chips.

Soft, sweet, and slightly smokey roasted eggplant is combined with tahini (a paste made from sesame seeds), fresh lemon juice, garlic, and spices. Pour the eggplant onto a baking sheet lined with parchment paper and spread it into an even layer. Served with pita or cracker, this eggplant dip is a great snack or party appetizer. Photography Credit: Elise Bauer Easy Eggplant Spread This silky dip gets its flavor from garlic and thyme, stuffed into slits in the eggplant before it's grilled.

Roasted Eggplant Spread instructions

1. Preheat oven to 375 degrees..
2. Place eggplant on baking sheet. Bake until tender, turning occasionally, about 1 hour..
3. Remove from oven. Let stand until cool enough to handle, about 10 minutes..
4. Cut eggplant lengthwise in half. Remove pulp. Place pulp in medium bowl; mash with potato masher until smooth..
5. Add tomatoes, onion salt, parsley, vinegar, oil, garlic, salt, & oregano. Blend well. Cover mixture. Refrigerate for at least 2 hrs. Can also make this the night before..
6. Serve with pita chips..

For a rustic look and feel, serve it on crispy grilled crostini. Melitzanosalata (Greek Eggplant Dip) Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party! Skinny on Ina Garten Roasted Eggplant Spread You just roast chunks of eggplant, red bell pepper and onion with a little olive oil and garlic. Baba ganoush, which can also be spelled as baba ghanoush or baba ghanouj, is a Lebanese dish made of mashed fire roasted eggplant that is mixed with tahini, olive oil, lemon juice and various other seasonings.