Eggplant spread in 5 delicious recipes from around the world

Eggplant is a crop of wide use and you can find it in almost every kitchen in the world

Invite him to yours and prepare delicious spreads and dips

It is perfect for dinner, as a treat for a celebration or for a summer barbecue

Get inspired by our eggplant spread recipes!

Which one do you like the most?

Baked eggplant spread

A simple vegetable spread with a rich and pleasantly surprising taste.

Ingredients

• 1 medium eggplant
• 1 red pepper
• 1 red onion
• 1 tablespoon of tomato puree
• 3 cloves of garlic
• 3 tablespoons of olive oil
• ½ tsp salt
• ½ tsp pepper

Method

• Mix salt, pepper, garlic and olive oil into a smooth paste
• Cut the eggplant into cubes, the pepper into strips and the onion into rounds
• Preheat the oven to 180°
• Mix the vegetables with the oil mixture
• Spread on a baking sheet lined with baking paper and bake for 40 minutes
• Allow to cool and mix with tomato puree
• Blend
• Serve on toasted bread or a baguette

Melitzanosalata – Greek eggplant spread

Go on a visit to the Aegean Sea. This traditional Greek dish will transport you there in no time.

Ingredients

• 2 eggplants
• 4 cloves of garlic
• 4 tablespoons of olive oil
• 3 tablespoons of lemon juice
• 1/4 tsp pepper
• salt

Method

• Cut the eggplant into rounds, drizzle with olive oil and spread on a baking sheet lined with baking paper
• Bake for 30 minutes in an oven preheated to 170°
• Leave to cool and then cut off the skin
• Transfer the eggplant to a bowl, cover with olive oil and mash it with a fork
• Add finely chopped garlic, lemon juice, salt and pepper and mix
• Let it sit in the fridge for an hour
• Serve with black olives and fresh parsley

Zaalouk – eggplant spread with tomatoes

This recipe comes from Morocco. It is a dish that can be served warm as a vegetable sauce with rice or couscous, or cold as a spread or dip.

Ingredients

• 1 eggplant
• 2 tomatoes
• 3 tablespoons of olive oil
• 3 cloves of garlic
• 2 tbsp coriander
• 1 tbsp lemon juice
• 1 ½ tsp honey
• 1 tsp smoked paprika
• ½ tsp ground cumin
• salt
• ¼ tsp cayenne pepper

Method

• Cut the eggplant and tomatoes into smaller pieces
• Finely chop the garlic
• Heat the olive oil in a saucepan and fry the eggplant and tomatoes in it
• Add all other ingredients, mix and cover with water
• Cook covered until the vegetables are soft
• Then remove the lid and let the excess water boil off
• Transfer the mixture to a bowl and mash it with a potato masher
• Allow to cool and serve spread on pastry or as a dip

Baba ghanoush – eggplant spread with mayonnaise

The basis of this recipe is burnt eggplant. Its smoky taste then combines divinely with the delicate mayonnaise. You just have to try this.

Ingredients

• 2 medium-sized eggplants
• 4 cloves of garlic
• 4 tablespoons of mayonnaise
• 1 tsp salt
• 1 tbsp lemon juice
• fresh parsley

Method

• Prepare the burnt eggplants – put them whole on the fire of a gas burner and gradually burn them from all sides (If you don’t have gas, use an oven – place the eggplants on a baking sheet and bake at 200° directly under the heated spiral, turning during baking)
• Allow to cool, cut them in half, scoop out the pulp with a spoon and place in a bowl
• Add finely chopped garlic, mayonnaise, lemon juice and salt and mix
• Serve on toast or other baked goods decorated with fresh parsley

Moutabel – spicy aubergine spread

Do you like a sharper taste? So try this recipe.

Ingredients

• 2 eggplants
• 3 tablespoons tahini sesame paste
• 1-3 chili peppers (according to your taste)
• 1 tbsp olive oil
• 2 tablespoons of lemon juice
• pepper
• coarse salt

Method

• Preheat the oven to 180°
• Cut the aubergines into slices, place on a baking sheet and drizzle with olive oil
• Bake for 30 minutes
• Leave to cool
• Then cut off the skin and transfer the flesh of the eggplant to a bowl
• Add the chopped chilies, tahini and olive oil
• Blend until smooth
• Season with salt, pepper and lemon juice and serve

Eggplant spread with dried tomatoes

And finally a bit of sunny Italy. Taste a Mediterranean delicacy that combines the great taste of sun-dried tomatoes and roasted eggplant.

Ingredients

• 2 medium eggplants
• 200 g of sun-dried tomatoes in oil
• 3 cloves of garlic
• 4 tablespoons of tomato puree
• 1 tbsp of water
• salt
• pepper
• ½ tsp chili flakes

Method

• Cut the eggplant into small cubes and put it in a baking dish
• Combine tomatoes, tomato puree, garlic, salt, pepper and chili flakes and blend until smooth
• Pour the mixture over the eggplant and mix
• Bake for 40 minutes in an oven heated to 180°, stirring occasionally
• Allow to cool and blend again
• Season if necessary
• Serve on toasted Italian bread or other light pastry

TIP: You can also stuff eggplant, bake it or grill it interestingly. How to do it? Check out other delicious eggplant recipes .

10 interesting facts about eggplant

• Its full name is eggplant, in American English it is known as eggplant, in British they use the word aubergine
• It’s not a vegetable! In fact, like the tomato, eggplant is a fruit.
• And just like tomatoes or potatoes, it grows overnight
• The plant grows up to a meter in height
• It is most widespread in its purple form, but eggplant can also be white, green or purple with white stripes
• If ingested raw, it can cause stomach problems
• He likes heat. The ideal temperature for its cultivation is 20-25°C
• Eggplant comes from Myanmar. It reached Europe in the 15th century – the Arabs brought it to Spanish Andalusia
• Some nations claimed that eating eggplant was dangerous. In Greece it was called the apple of fools.
• Today it is already known that it is, on the contrary, very suitable for human health – it contains vitamins A, B and C and a whole range of minerals such as sodium, zinc, iron and potassium. Thanks to this, it helps the proper functioning of the liver, reduces cholesterol and is also suitable for diabetics, strengthens the vessel walls and contributes to the proper functioning of the intestines.