This eggplant spread is one that can make practically anyone fall in love with eggplant! This creamy, roasted dip can be enjoyed in so many ways—it’s truly a versatile, healthy dish.
If you are ready to enjoy even more eggplant, you will also love Ikra, my eggplant caviar spread. Plus, you’ve got to taste this grilled eggplant made in a sweet chili garlic sauce!
Eggplant Spread Recipe
Let’s be honest: 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 eggplant spread recipe.
The good news is, this eggplant spread recipe that will convert practically anyone to an eggplant lover! 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.
The “secret” to making an eggplant taste fantastic is to remove the bitter flavor. This is easily done by draining out the excess liquid after the vegetable is roasted and peeled. I find it easiest to place the eggplant in a colander, then adding a plate on top. Next, place something heavy on top of the plate so that there is a weight pressing down on the eggplant. Leave it to drain for about an hour. Trust me, this will make a HUGE difference!
Make-Ahead Roasted Eggplant Spread
I like this roasted eggplant spread so much that I actually can peeled roasted eggplants when they are in season. This way, 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.
How to Make Eggplant Spread
For detailed recipe instructions, see the recipe card at the bottom of the post.
- Roast the eggplant, turning it halfway so both sides are evenly cooked.
- Peel the eggplant. To make this easy, place the roasted eggplant in a bowl. Then, cover with saran wrap and a layer of aluminum foil.
- Press the eggplant and drain out the extra liquid to remove any bitter flavor. After, chop the eggplant.
- Meanwhile, sautee onions, then add the onions along with the rest of the ingredients to the eggplant.
- Serve and enjoy!
How to Serve this Dish
This dish is highly versatile and you will find many pairings that work well with it. A few of my favorites include roasted peppers, feta cheese, bacon bits, or sliced eggs. Sliced tomatoes also work well when they are in season.
I enjoy this spread best when it is spread over a freshly baked baguette. However you eat it, you’ll be sure to love this veggie dish!
Scroll to the bottom for the full recipe with precise ingredient amounts.
This eggplant spread is a healthy recipe that goes well with feta cheese, bacon bits, or sliced eggs.
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).
Put the eggplant in a bowl and cover with plastic and then foil. This will help with peeling the eggplant.
Peel the eggplant, removing the stem and the outer skin.
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.
Meanwhile, sauté the onion in some olive oil, over medium heat until golden.
After the liquid has been drained, finely chop the eggplant and place it in a bowl.
Add browned onions, leaving out the oil; minced/powdered garlic, mayo, salt, pepper and mix together.
Serve on a fresh sliced baguette, sprinkled with some feta cheese/bacon bits/sliced egg and sliced tomatoes as an appetizer.
Will keep in the fridge tightly covered for up to 3 days.
For healthier version of this spread, substituting mayo for olive oil.
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