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 have Roasted Eggplant Spread using 10 ingredients and 6 steps. Here is how you cook that.
Ingredients of Roasted Eggplant Spread
- Prepare 1 of large eggplant.
- It's 14.5 oz of canned diced tomatoes, drained.
- Prepare 1/2 tsp of onion salt.
- It's 2 1/2 tbsp of dried parsley.
- Prepare 2 tbsp of red wine vinegar.
- Prepare 1 tbsp of olive oil.
- It's 3 cloves of garlic, minced.
- Prepare 1/2 tsp of salt.
- You need 1/2 tsp of dried oregano.
- It's 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 step by step
- Preheat oven to 375 degrees..
- Place eggplant on baking sheet. Bake until tender, turning occasionally, about 1 hour..
- Remove from oven. Let stand until cool enough to handle, about 10 minutes..
- Cut eggplant lengthwise in half. Remove pulp. Place pulp in medium bowl; mash with potato masher until smooth..
- 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..
- 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.