Roasted Eggplant Dip/Spread

Prep Time

10 minutes

Prep Notes

(This is a wonderful spread that that represents the best of the Mediterranean diet.  Olive oil is a healthy monounsaturated fat that promotes healthy lipid levels. Vegetables are roasted with olive oil then puréed with tomato paste, rich in lycopene, then spread on a whole-wheat Crostinni or dip crudites-delicious!)

Cooking Time

45 minutes


About 1 cup


1 medium eggplant, peeled 

2 red bell peppers, seeded

1 red onion, peeled

2 garlic cloves, minced

3 T. good quality extra virgin olive oil (EVOO)

1 ½ tsp kosher salt

½ tsp freshly ground black pepper

1 T. tomato paste


Preheat oven to 400

Line a large baking sheet with parchment paper.

Cut the eggplant, bell pepper, and onion into 1” cubes and place on the baking sheet.   Toss them with the minced garlic, EVOO, salt and pepper.  Roast for about 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. Taste for salt and pepper. 

Spread on whole-wheat Crostinni or serve with crudités. 


This makes a great spread on sandwiches or in wraps in place of unhealthy fats, and even cheese. 


The Barefoot Contessa