Roasted Eggplant Spread Vegetable Recipe

By | July 15, 2009

Cooking Eggplant Recipe With Grilled Eggplant

Roasted Eggplant Ingredients

8 Italian bread slices
½ small eggplants, about 5 ounces
½ small onions
½ medium red bell peppers
1 teaspoon lemon juice
1 tablespoon capers
A dash of freshly ground black pepper
1/1 teaspoon extra virgin olive oil
Italian parsley


  1. With the help of a fork, prick the egg plants all over and place it on a rack of a roasting pan. Bake eggplants in a 375 degree Fahrenheit oven for about 30 minutes.
  2. Similarly prick bell pepper with fork and put onion and pricked pepper alongside eggplant. Bake for 20 minutes more or until the vegetables are very soft. Remove the pan from the oven and cool the vegetables slightly.
  3. Remove any stems from the bell peppers and eggplants. Cut eggplants vertically into two halves and scoop out all the seeds and tougher fibers. Coarsely chop the eggplant and place it in the food processor bowl.
  4. Cut the bell pepper vertically into two halves and deseed it. Peel the skin and any visible membranes and add it to the food processor bowl. Chop the onion coarsely and add it to the food processor bowl.
  5. Also add the olive oil, lemon juice, freshly ground black pepper and capers to the bowl and cover it. Process on medium speed with a few on and off turns until the mixture is chunky.
  6. Do not turn the mixture smooth. Just process for few seconds. Leave the lightly chunky mixture aside.
    Place 8 Italian bread slices on a baking sheet. Broil them for about a minute, 3 to 4 inches away from the heat. After the slices are lightly toasted from one side turn them and broil again for a minute on another side.
  7. Top each toasted bread slice with 1 tablespoon of the eggplant mixture. Sprinkle with Italian parsley and serve. You may even cover the bread with the spread and let it stand for about an hour before serving. This recipe makes 8 servings.

Health Tip:

  • Roasted eggplant spread recipe is a very low calorie, vegetarian recipe that provides only 47 calories, 1 gm protein, 1 gm fat and 9 gm carbohydrates per serving.
  • As this recipe is completely vegetarian it contains negligible amounts of cholesterol. Moreover this recipe is also low in total carbohydrates, saturated fats, trans fats and total fats.
  • Thus the roasted eggplant spread can be considered a diabetes friendly as well as a heart friendly recipe. This recipe also provides low sodium – only 96 mg sodium per serving.