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Eggplant Spread Recipe

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 topped with tomatoes and fresh greens in a white bowl and spoon on a wooden cutting board with a cup of cheese and sliced bread.

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!

Eggplant spread recipe topped with tomato on a sliced piece of bread on top of another sliced piece of bread.

Make-Ahead Roasted Eggplant Spread

I like this roasted eggplant spread so much that I actually can/preserve 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.

Check out these other great Appetizer recipes:

Eggplant Spread

5 from 2 votes

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.

Author: Marina | Let the Baking Begin
Course: Side Dish
Cuisine: Russian, Ukrainian
Keyword: eggplant spread
Calories: 88 kcal
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings


  • 1 large eggplant
  • 1 large onion peeled, cubed
  • 2 tbsp 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.

Recipe Notes

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

Nutrition Facts
Eggplant Spread
Amount Per Serving
Calories 88 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 47mg2%
Potassium 302mg9%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 5g6%
Protein 2g4%
Vitamin A 25IU1%
Vitamin C 4.8mg6%
Calcium 17mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Yana

    Have you ever pressure canned this?

    · Reply
    • Hi Yana, I think it can be pressure canned without the mayo, but I haven’t done it. I’ve canned the roasted eggplants, but not with anything else.

      · Reply
  • 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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