Ina Garten Roasted Eggplant Spread

Low Fat Roasted Vegetable Dip

Ina Garten Roasted Eggplant Spread

I chose this Ina Garten Roasted Eggplant Spread for this month’s Ina Fridays.

What’s Ina Fridays? A little gathering of bloggers devoting the first Friday of each month to the recipes of Ina Garten, the Barefoot Contessa.

This month we are focusing on appetizers. When it comes to appetizers, I like to keep things simple. And it doesn’t get much simpler than this Ina Garten Roasted Eggplant Spread from The Barefoot Contessa Cookbook.

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. Let it cool. Process with some tomato paste. Dump it into a bowl. And serve with vegetables and/or pita chips.

Not only good, but good for you, this low fat Ina Garten Roasted Eggplant Spread is delicious tossed with pasta too.

I decreased the oil to 2 tablespoons from 3 to save a few calories and fat grams. It was just as delicious. According to my calculations each 1/4-cup serving of Ina Garten Roasted Eggplant Dip has 62 calories and 2 Weight Watchers PointsPlus.

Enjoy!

Ina Garten Roasted Eggplant Spread
 
Prep time
Cook time
Total time
 
A deliciously tasty low fat spread made from pureed roasted eggplant, peppers and onion
Author:
Recipe type: Appetizer
Serves: 8
Ingredients
  • 1 medium eggplant, peeled and cut into 1-inch cubes
  • 2 red bell peppers, seeded and cut into 1-inch cubes
  • 1 red onion, peeled and cut into into 1-inch chunks
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon tomato paste
Instructions
  1. Preheat your oven to 400 degrees.
  2. Place the eggplant, bell pepper and onion into a large bowl. Add the garlic, olive oil, salt and pepper and toss everything to coat with the oil.
  3. Spread the mixture out onto a large baking sheet. Bake for 20 minutes and then remove pan from the oven and turn the vegetables over. Return to the oven and continue to bake until the vegetables are soft and lightly browned, 20 to 25 minutes more.
  4. Remove from the oven and cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and pulse several times to blend. Taste and add more salt and pepper as necessary.
Martha's Notes
Nutritional Estimates per Serving (1/4 cup): 62 calories, 3.7 g fat, 7 g carbs, 3 g fiber, 1.1 g protein and 2 Weight Watchers PointsPlus

Source: The Barefoot Contessa Cookbook

*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

I love skinny dips and spreads so much I wrote a cookbook devoted to them:

See What Others are Cooking

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Linda @ There and Back Again
Minnie @ The Lady 8 Home
Mireya @ My Healthy Eating Habits
Nancy @ My Picadillo
Veronica @ My Catholic Kitchen
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The Contessa (Linda) @ The Tumbleweed Contessa

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Comments

  1. says

    I just printed the recipe. Both you and Alyce have made it so appealing, I decided I have to have a share in the recipe also. Thanks.

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