Roasted Eggplant Spread

Servings 12
Author Karen Swanson, adapted from Dana White


  • 1 large eggplant peeled and diced
  • 6 cloves garlic peeled but not sliced or minced
  • 1/2 large red pepper diced
  • 1/4 jalapeno pepper (sliced in half) optional
  • 1/4 red onion roughly chopped, white onion OK substitute
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoons fresh thyme leaves
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh parsley
  • 1/2 tablespoon honey
  • Juice of ½ a lemon or more (I use 1/2 lemon)
  • Salt and pepper to taste


  1. Preheat oven to 425°F. 

  2. On a large sheet pan, combine eggplant, garlic, peppers and onion. Drizzle with olive oil and thyme; season with salt and pepper, and toss gently. 

  3. Roast for 25-35 minutes, turning once until vegetables are slightly golden and tender- set aside to cool slightly. 

  4. Transfer eggplant mixture to a food processor fitted with a steel blade; add herbs, honey and lemon juice. Pulse or process until just combined - if looks a little too dry add a bit more lemon juice. 

  5. Serve at room temperature, with whole wheat pita chips and crudite for dipping or spread on baguette, crackers and sandwiches.

Recipe Notes

Makes about 3/4 cup or about enough for one dip container for a party!