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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  • Tzivia

    Ur very welcome darling oh wow didn’t think of that maybe for next time just that on the Sabbath I am not allowed to cook or bake day of rest hey we can all use a day of rest lol maybe later or even tomorrow I’ll toast a piece just to test and will give u feedback like I did with the eggplant spread thanx so much for the suggestion if I ever do get out to cali I’d love to take a baking class from you there’s so much to learn not only in cooking but baking too happy blessed Sunday cheers

    · Reply
  • Tzivia

    Marina thank u so much for this eggplant recipe wow it came out really way good and sooooooo very tasty I had it with challah and fish this one’s a winna am gonna be making this again btw u have a very beautiful family you should write a cookbook sometime and also make a cooking show on the food network

    · Reply
    • Thanks Tzivia so much! Challah sounds like a good accompanyment to this spread, did you toast it? I think toasting it might make it even better!
      Thanks so much for your compliments and well wishes!

      · Reply
  • Tzivia

    Hi marina greetings from nyc yo that eggplant spread looks really way good and super yummmm forget do you use an imersion blender or food processor or just chop up and mix everything up? I love eggplant always looking for new inventive creative ways to use it must have for me part of my Russian blood this is good for Shabbat (the Sabbath), btw gotta try ur cakes sometime they r very eye catching and look really super yummm and tempting mmmmm love this site keep up the good work gurl cheers

    · Reply
    • Hi Tzivia,
      I used a blender, or you can just chop it fine with a knife, either one works fine. Thanks so much for your comment!

      · Reply
      • Tzivia

        Oh ok cool so it’s optional to use a food processor or to do it all by hand I will definitely let ya know how it comes out keep em comin yeaaaaaa babyyyyy cheers

        · Reply
  • Tanya

    Hi Marina, how do you canned it?

    · Reply
    • Hi Tanya,
      To can the eggplants, I roasted them in the oven until they were soft, then I peeled them, and put eggplants under weight (like a cutting board with a kettle filled with water on top) to remove the bitterness, then I put them in jars, put about 1-2 teaspoons of vinegar on top, closed lids and cooked the jars with the lids on in water for about 40 minutes or until I saw bubbles coming up the sides of the jars (indicating that the content inside was boiling). I am not sure if this is a USDA approved method of canning the eggplants, but this is how I do it.

      · Reply
  • Marina

    Oh I am glad to hear that Sarah! Thanks for taking the time to tell me!

    · Reply
  • Sarah

    I made this to replace the T in my BLT and it was DELICIOUS! Definitely going to make this again.

    · Reply

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