Spicy Roasted Eggplant Spread

by on June 18, 2008
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Spicy Roasted Eggplant SpreadMiddle East meets Southwest in this wrap I concocted on the spur of the moment last night. I’d thrown an eggplant into the toaster oven to roast, intending to make my standard baba ganoush, but just before it was done I realized that I was all out of pita bread. Since our hearts were set on sandwiches, D and I decided we’d make wraps with whole wheat tortillas instead. Tortillas made me think of Mexican food, and one thing led to another and soon I was substituting lime juice for lemon, adding chipotle chili powder, and tossing in a handful of grape tomatoes. Though I had no idea what to call it anymore, the results were a tantalizing blend of creamy, smoky, and spicy. “Spicy Roasted Eggplant Spread” will have to do.

Spicy Roasted Eggplant Spread

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{ 4 comments… read them below or add one }

1 Carla October 5, 2010 at 11:36 am

Susan – this sounds wonderful. Can’t wait to try it (with chickpeas) as a tasty alternative to hummus.
As usual, thanks so much! 🙂


2 Maree June 8, 2011 at 10:53 pm

Hi Susan! This sounds really great – how long do you think it would keep in the fridge?


3 SusanV June 8, 2011 at 11:18 pm

I would try to use it within a week.


4 Jasmine August 26, 2012 at 11:34 pm

I just tried this recipe, I modified it slightly since it was a last minute dish, but it was wonderful and scrumptious. I had to use peanut butter in place of tahini and I added grated carrots to the mix with some Sriracha. In the wraps I had spinach, tomato, cucumber, and some red peppers. Thank you for sharing all of these beautiful dishes! I look forward to trying more of your recipes.


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