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 .
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)
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.
Roasted Eggplant Spread Recipe
- 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
- 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.
- 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 fitted with a steel blade, add the tomato paste and pulse several times to blend. Taste and add more salt and pepper as necessary.
Source: The Barefoot Contessa Cookbook by Ina Garten
*PersonalPoints® 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
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