Roasted Eggplant Spread (Ina Garten) Recipe

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Roasted Eggplant Spread (Ina Garten)
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  1. Preheat the oven to 400 degrees F.
  2. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
  3. Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 145.92 Kcal (611 kJ)
Calories from fat 87.39 Kcal
% Daily Value*
Total Fat 9.71g 15%
Sodium 537.64mg 22%
Potassium 446.37mg 9%
Total Carbs 13.9g 5%
Sugars 7.78g 31%
Dietary Fiber 5.61g 22%
Protein 2.71g 5%
Vitamin C 29.2mg 49%
Vitamin A 0.5mg 17%
Iron 8.8mg 49%
Calcium 31.8mg 3%
Amount Per 100 g
Calories 67.17 Kcal (281 kJ)
Calories from fat 40.23 Kcal
% Daily Value*
Total Fat 4.47g 15%
Sodium 247.51mg 22%
Potassium 205.49mg 9%
Total Carbs 6.4g 5%
Sugars 3.58g 31%
Dietary Fiber 2.58g 22%
Protein 1.25g 5%
Vitamin C 13.4mg 49%
Vitamin A 0.2mg 17%
Iron 4mg 49%
Calcium 14.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.9
  • 4

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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