Eggplant Spread

Eggplant is definitely not a vegetable that many people call a favorite. A lot of people think they don’t like the vegetable, just because they have either never tried it, or they never tried it in this particular spread.


I have not had one person try it and say that they don’t like it, on the contrary, people who thought they hated eggplant were seriously surprised that it tasted this good.


I like it so much that I actually can the roasted and peeled eggplants when they are in season, so that anytime I want this spread, I just open the jar, add some sautéed onions and I’ve got myself an appetizer. This comes really handy when you have unexpected visitors. You can also pass this around at the party, while you’re finishing up on your dinner preparations.

This eggplant spread goes well with Feta Cheese, Bacon Bits or Sliced Eggs, so it’s up to you what you want to serve it with.

Eggplant Spread

Author: Marina | Let the Baking Begin


  • 1 large eggplant
  • 1 large onion peeled, cubed
  • 2 tablespoons mayonnaise
  • 1 garlic clove minced (or powdered garlic)
  • Salt
  • Pepper


  1. Place the eggplant into a roasting pan lined with foil and bake it at 350F for an hour, turning it over so that each side is baked throughout (at the end of the oven, it should be pretty soft when pressed).
  2. Put the eggplant in a bowl and cover with plastic and then foil. This will help with peeling the eggplant.
  3. Peel the eggplant, removing the stem and the outer skin.
  4. Place it in a colander, put a plate on top, then some kind of weight on top of the plate, letting the liquid drain (the liquid contains the bitterness) for about an hour.
  5. Meanwhile, sauté the onion in some olive oil, over medium heat until golden.
  6. After the liquid has been drained, finely chop the eggplant and place it in a bowl.
  7. Add browned onions, leaving out the oil; minced/powdered garlic, mayo, salt, pepper and mix together.
  8. Serve on a fresh sliced baguette, sprinkled with some feta cheese/bacon bits/sliced egg and sliced tomatoes as an appetizer.
  9. Will keep in the fridge tightly covered for up to 3 days.
  10. For healthier version of this spread, substituting mayo for olive oil.

Recipe Notes

For healthier version of this spread, substituting mayo for olive oil.

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