Ina Garten’s Roasted Eggplant Spread

I chose this Roasted Eggplant Spread from Ina Garten 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 Roasted Eggplant Spread from The Barefoot Contessa Cookbook (affiliate link).

Recipe Notes

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, crusty bread and/or pita chips.

Not only good, but good for you, this low-fat 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.

How Many Calories and WW Points in this Roasted Veggie Dip?

According to my calculations each 1/4-cup serving of this Roasted Eggplant Dip has about 62 calories and:

1 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)

To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!

If you’ve made this Eggplant Spread, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

4.15 from 27 votes

Roasted Eggplant Spread Recipe

By Martha McKinnon | Simple Nourished Living

A deliciously tasty low fat spread made from pureed roasted eggplant, peppers and onion.

Prep: 30 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 15 minutes mins

Servings: 8

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Equipment

• Mixing Bowls
• Cookie Sheet
• Food Processor

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Ingredients 

1x2x3x

• ▢ 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
• ▢ 1/2 teaspoon ground black pepper
• ▢ 1 tablespoon tomato paste

Instructions 

• Preheat your oven to 400F degrees.
• 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.
• Spread the mixture out onto a large baking sheet (affiliate link).
• 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.
• Remove from the oven and cool slightly.
• Place the vegetables in a food processor (affiliate link) fitted with a steel blade, add the tomato paste and pulse several times to blend. Taste and add more salt and pepper as necessary.

Notes

Serving size: 1/4 cup

Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.

1 *SmartPoints (Green plan)

1 *SmartPoints (Blue plan)

1 *SmartPoints (Purple plan)

2 *PointsPlus (Old plan)

Nutrition

Serving: 1/4 cup, Calories: 62kcal, Carbohydrates: 7g, Protein: 1.1g, Fat: 3.7g, Fiber: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Snack

Cuisine: American

Tried this recipe?Mention @simplenourishedliving or tag #simplenourishedliving!

Source: The Barefoot Contessa Cookbook (affiliate link) by Ina Garten

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

See What Others are Cooking this Ina Friday: