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Roasted Eggplant Spread


  • Makes 10 servings

  • 1 eggplant (about 1 pound)
  • 1 medium tomato, stem end trimmed
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh basil <I>or</I> 1 teaspoon dried basil
  • 2 teaspoons chopped fresh thyme <I>or</I> 3/4 teaspoon dried thyme
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • Pita bread or focaccia, cut into wedges


  1. 1. Preheat oven to 400°F.
  2. 2. Pierce eggplant with fork in several places; place in baking pan. Roast 10 minutes. Add tomato to baking pan. Roast vegetables 40 minutes. Let stand until cool enough to handle. Peel eggplant and tomato.
  3. 3. Place eggplant, tomato, lemon juice, basil, thyme, garlic and salt in pitcher of KitchenAid® Torrent™ Blender. Cover and blend on medium speed until well blended. While blending on medium speed, add olive oil in thin steady stream through top and blend 5 to 10 seconds or until well blended. Refrigerate at least 3 hours or overnight.
  4. 4. Serve spread with pita bread.
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