Eggplant Spread
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
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.
Course:
Side Dish
Cuisine:
Russian, Ukrainian
Keyword:
eggplant spread
Servings: 4 servings
Calories: 88 kcal
Ingredients
- 1 large eggplant
- 1 large onion peeled, cubed
- 2 tbsp mayonnaise
- 1 garlic clove minced (or powdered garlic)
- Salt
- Pepper
Instructions
-
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.
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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.
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Meanwhile, sauté the onion in some olive oil, over medium heat until golden.
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After the liquid has been drained, finely chop the eggplant and place it in a bowl.
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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.
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.