Creamy Roasted Eggplant Spread

This creamy roasted eggplant spread is a delicious and versatile dip that can be used as a spread on sandwiches or crackers, or as a dip for vegetables or pita bread. It is made with roasted eggplant, bell pepper, zucchini, carrot, garlic, cumin, salt, and black pepper.

This recipe was inspired by a trip to the Middle East, where I fell in love with the creamy eggplant dip that is served with almost every meal. I wanted to create a version of this dip that was both delicious and easy to make, and this recipe is the result. I have used roasted eggplant in this recipe because it gives the dip a smoky and flavorful taste. The bell pepper, zucchini, and carrot add sweetness and texture to the dip, and the garlic, cumin, salt, and black pepper add flavor. This dip is sure to be a hit at your next party or gathering.

Prep time: 15 | Cook time: 45 | Serves: 4

Ingredients

• 1 large eggplant
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 carrot, diced
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut eggplant in half lengthwise and score the flesh in a crosshatch pattern.
3. Drizzle eggplant with olive oil and season with salt and pepper.
4. Roast eggplant in preheated oven for 40-45 minutes, or until softened and golden brown.
5. Remove eggplant from oven and let cool slightly.
6. Scoop out eggplant flesh and add to a food processor.
7. Add remaining ingredients to food processor and pulse until smooth and creamy.
8. Transfer spread to a bowl and serve.

Why It Works

• Roasting the eggplant gives it a smoky and flavorful taste.
• The bell pepper, zucchini, and carrot add sweetness and texture to the dip.
• The garlic, cumin, salt, and black pepper add flavor to the dip.