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 ¼-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!
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Roasted Eggplant Spread Recipe
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
- 1-½ teaspoons kosher salt
- ½ 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.
Recipe Notes
Source: The Barefoot Contessa Cookbook (affiliate link) by Ina Garten
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
I love skinny dips and spreads so much I wrote a cookbook devoted to them:
See What Others are Cooking this Ina Friday:
- Alyce @ More Time at the Table
- Ansh @ Spice Roots
- Barbara @ Moveable Feasts
- Bhavna @ Just a Girl From AAmchi Mumbai
- Chaya @ Bizzy Bakes
- Linda @ A Sunflower Life
- Minnie @ The Lady 8 Home
- Mireya @ My Healthy Eating Habits
- Nancy @ My Picadillo
- Veronica @ My Catholic Kitchen
- Rocky Mountain Woman @ The Rocky Mountain Woman
- Peggy @ Pantry Revisited
- Ria @ Ria's Collection
- The Contessa (Linda) @ The Tumbleweed Contessa
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Peggy
Hi, your eggplant looks delicious! I'm going to try this since it sounds so simple. Beautiful photo.
Martha McKinnon
Thanks Peggy! Welcome aboard. I'm so happy you've joined our little Ina Fridays blogging group!!
Rocky Mountain Woman
How pretty it is! So happy you're part of our little group...
xxoo,
RMW
Chaya
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.
Ansh | Spiceroots
Delicious looking dip and love your nutritional info on each recipe. Eggplant dips are my favorite!
Alyce Morgan
Whoa! We should have all just cooked and eaten together:) Great minds... Happy Weekend.
Martha McKinnon
So true!
Ann
I have been making this for a few years, having seen it in one of Ina’s cookbooks. It is delicious and always popular with guests, once they try it! Very easy, too,
Beth Krugman
I make this over and over. It's tasty and low calorie
Preetika
I have made this recipe many times. It’s delicious and easy to make.