This rich Mediterranean eggplant spread is great for slathering on toasted baguette slices. A perfect party appetizer, this Mediterranean recipe will definitely be a crowd favorite.

Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary

prep:
25 mins
roast:
30 mins
total:
55 mins
Servings:
18
Yield:
4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Prick eggplants all over with a fork. Place in the prepared pan. Bake 30 to 40 minutes or until very soft and skin is charred. Let cool until easy to handle.

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  • Remove and discard skins from eggplant. Place eggplant in a food processor or blender. Add the next five ingredients (through salt). Cover and pulse until nearly smooth, leaving some pieces of eggplant. Season to taste with additional salt. Transfer dip to a serving bowl. Drizzle with olive oil and, if desired, sprinkle with crushed red pepper. Serve with baguette slices.

To Make Ahead

Transfer dip to an airtight storage container. Cover and chill up to 3 days. Let stand at room temperature before serving.

Nutrition Facts

67 calories; fat 4g; saturated fat 1g; carbohydrates 6g; mono fat 2g; poly fat 2g; insoluble fiber 3g; sugars 3g; protein 2g; vitamin a 93.2IU; vitamin c 4.5mg; thiamin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.1mg; folate 25.1mcg; sodium 114mg; potassium 213mg; calcium 18mg; iron 0.5mg.
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