Roasted Eggplant Spread
December 27, 2023
The appetizer of your dreams.
I’ve been eating this Roasted Eggplant Spread my entire life. It’s an appetizer I always look forward to enjoying in the summer when eggplants are at peak season. It’s a tried and true favorite around our table. I know there’s not many eggplant enthusiasts out there but I can almost guarantee my recipe will turn everyone into a lover of eggplants.
Table of Contents
What is roasted eggplant spread?
Popularly known as “Baba Ghanoush” or “Salata de Vinete” in Romanian, Roasted Eggplant Spread is a savory dip or spread made by roasting eggplants until soft. All you have to do is blend the soft center with ingredients like tahini, garlic and lemon juice to create a flavorful appetizer or side dish. Yum!
Why you'll love this recipe.
Rich in flavor
The roasting process enhances the eggplants natural sweetness and imparts a smoky taste.
Low calorie snack
Eggplants are naturally low carb, low calories and a great alternative to other snacks.
Versatility
In other versions of this recipe, I’ve add roasted red peppers and let me tell you, it only gets better.
Ingredient notes.
Eggplants
Eggplants are the star of this dish. It’s important to prepare and roast the right way. Don’t rush the process.
Mayonnaise
Mayo adds that extra touch of creaminess.
Tahini
This is my secret ingredient. Tahini is simply ground sunflower seeds but it adds a hint of nuttiness that brings the flavors together.
Roasted Garlic
Roasting the garlic breaks down the complex, harsh garlic flavor and turns it into a richer, caramelized one. Alternatively, you may add 1 raw garlic clove into the food processor for an extra kick. Trust me, a little goes a long way.
Onions
Raw onions add extra crunch and flavor.
Lemon Juice
Lemon juice adds acidity and brightness to this dish. The tanginess from the lemon balances out the richness of the eggplant and other ingredients.
What can I serve with this spread?
Roasted eggplant spread is best served cold with cucumbers, bell peppers, warm pita or my famous focaccia. You can even use it as a sandwich spread or in wraps. Personally, we love pairing this spread with our Easy No-Knead Focaccia or Easy No-Knead Artisan Bread. Alternatively, you can use almost any vegetable. Either way you choose to enjoy it, it’s an unmatched combination. I hope this delicious recipe finds its way to your table.
How to store leftovers.
Leftovers are best stored in an airtight container in the refrigerator for 3 to 5 days for optimal freshness. Roasted Eggplant Spread does not freeze well and we don’t recommend it.
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Roasted Eggplant Spread
Ingredients
- 5 large eggplants
- 2 heads of garlic
- 1 small lemon
- 1 small onion finely chopped
- 1/2 mayonnaise
- 1/4 cup olive oil
- 1/4 cup tahini
- 1/2 teaspoon each of paprika, sea salt and black pepper plus additional, to taste
Instructions
- Prepare a large sheet pan lined with parchment paper. Pre-heat oven to 400°F.
- Wash, dry and cut your eggplants in half. Score the tops in a checkered pattern. Drizzle generously with olive oil and season with paprika, sea salt and black pepper.5 large eggplants, 1/2 teaspoon each of paprika, sea salt and black pepper
- Place the eggplants cut side down onto parchment paper. Cut off one end of both heads of garlic, drizzle the cut side with oil and cover with foil. Cover the the eggplants with foil.2 heads of garlic
- Bake for 55 to 60 minutes, depending on the size of your eggplants.
- Place a mesh strainer over a large bowl and transfer the center of the cooked eggplant into it. Allow to drain until most of water is removed. Set aside until completely cooled.
- Once cooled, smash using a wooden spatula or spoon. Reserve 1/2 cup of the eggplant aside.
- Transfer the rest of the eggplant to a processor, along with mayonnaise, roasted garlic, tahini and lemon juice. For a stronger garlic flavor, add only 1 raw garlic clove here. Do not blend the onion!1/2 mayonnaise, 1/4 cup olive oil, 1/4 cup tahini, 1 small lemon
- While the food processor is on, drizzle the olive oil and blend together until smooth and creamy. Combine the creamy eggplant dip with the eggplant that was set aside.
- Add diced onions and mix to combine. Season with additional sea salt to taste.1 small onion
- Chill for at least 3 to 4 hours or overnight before serving.
Notes
- Leftovers are best stored in an airtight container in the refrigerator for 3 to 5 days for optimal freshness. Roasted Eggplant Spread does not freeze well and we don't recommend it.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer6 Comments
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Adina
Best eggplant recipe, especially if you use the no knead artisan bread recipe as well. -
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Debbie
We love this recipe! Easy to follow and we can make in the oven any time of the year! -
The best recipe! I love that you can make it in the oven too because growing up, my mom always grilled the eggplants. Finding your recipe has allowed me to make it quickly and so much easier than waiting on the grill for them to cook!