Foolproof Living · by Aysegul Sanford★ 5.0 (3)
Ina Garten’s Roasted Eggplant Spread Recipe
NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 27%
CARBS 30G47% OF CAL
11G FIBER0G ADDED8G INTRINSIC11G OTHER8G TOTAL SUGAR
FAT 12G42% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A roasted eggplant spread with bell pepper, tahini, and lemon. Smoky, creamy, and bright, it's served as a dip with pita, crackers, or raw vegetables.
condimentmediterranean⚙️ food processor🍪 sheet pan🔥 ovendairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 medium-sized eggplants (with skin on and cut into small cubes (~1 pound each))
- 1 red bell pepper (seeded and cut into smaller pieces)
- 1 red onion (peeled and chopped into big chunks)
- 3 cloves garlic (peeled - no need to mince)
- 3 tablespoons olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- Pinch cayenne pepper (optional)
- 5 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons tahini
- 3 tablespoons Italian parsley (chopped)
- Pita bread (for serving)
At a glance
PER SERVING · TIME 50M
CAL 13%·PRO 27%
CARBS 30G47% OF CAL
11G FIBER0G ADDED8G INTRINSIC11G OTHER8G TOTAL SUGAR
FAT 12G42% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 828mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 492mg
- Calcium
- 99mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 828MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.