This Easy Eggplant Spread is simple, delicious, and jam-packed with fresh, earthy flavors. It comes together in under 20 minutes and stores easily too. It’s a great sandwich spread, snack, and the perfect appetizer when eggplants are in season. Once you try it, it’ll become a family favorite in your home!
I tend to go overboard when I buy vegetables. I just find so many uses for them! And when you can’t think of anything at all, you can always make vegetable stock. Recently I had a few carrots and an eggplant left over after all of the week’s meals.
And it clicked. I had a perfect idea: I could make an Eggplant Dip recipe. And I’m so glad I did because this recipe tastes so good! There couldn’t be a better way to use up those veggies.
This Easy Eggplant Spread also known as Baba ganoush is a thick Mediterranean sauce or healthy dip made of eggplant and bursting with flavor. My mom used to make the Baba ghanoush recipe when I was a child, and this recipe reminds me of it. It’s the best way to enjoy eggplants and this is my favorite eggplant recipe.
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Make this Mediterranean eggplant dip because
- It’s easy: It’s so easy that I literally put that word in the title of the recipe.
- It helps you use your leftover veggies: One of the best things about this recipe is it uses eggplant, red pepper, onion, and carrot.
- It comes together quickly: This eggplant dip recipe comes together in under 20 minutes, in fact.
- It’s very delicious: If you’re not a fan of eggplant this spread is sure to turn you intoan eggplant lover.
- It stores well: The good news is you can keep the creamy dip refrigerated in a jar and use it for an entire week.
- It’s versatile: The delicious dip can be used with a variety of foods. Use it as a delicious sandwich spread or add it to your charcuterie board and wow your guests the next time you’re hosting a lot of people. It makes a great dip for crackers!
If you’re always on the lookout for healthy dishes that your family will love, you’ll definitely want to save this recipe. It also is a great recipe to make if you’re on the Paleo diet. Let me know how it turns out for you!
Key ingredients to make this eggplant spread?
Eggplant: The star ingredient of this recipe. Choose an eggplant that’s heavy and has firm skin because it means that it’s fresh. If the skin of the eggplants is wrinkled or has soft spots or discoloration avoid it.
Red bell pepper: Adds a sweet flavor and vibrant color to the healthy dip.
Onion: This aromatic superstar adds a ton of flavor to the recipe.
Carrots: Their sweetness and depth are a great addition to the delicious dip.
The remaining ingredients, you will need include tomato paste, salt, water, and extra virgin olive oil.
Find the full printable recipe with specific measurements below.
How to Make the Baba Ganoush Recipe
Step 1: Cut and Salt the eggplants
- Cut the whole eggplants into cubes then place eggplants in a medium bowl and salt them 30 minutes before cooking. Blot out the eggplants with paper towels.
Step 2: Cook eggplants
- In a pan heat up extra virgin olive oil and add in chopped eggplant and stir. Stir until eggplant starts turning golden brown.
Step 3: Set eggplants aside
- Once eggplants are golden brown (about 3-6 minutes) take them out and set aside.
Step 4: Saute vegetables
- Add in the chopped onion, red pepper, and grated carrots and sauté for 2 minutes on high heat, stirring constantly.
Step 5: Add the eggplant back
- Place eggplants back to the pan with the vegetables and add in tomato paste and water then stir and sauté for 2 minutes.
Step 6: Season and saute
- Add salt to taste (I add about ½ a teaspoon) salt and turn the heat to lowest, cover the pan and sauté for 10 minutes.
Step 7: Blitz eggplant in a food processor
- Pulse the eggplant mixture through a food processor or grinder until smooth or leave it a little bit chunky.
Step 8: Serve and enjoy
- Chill for 10-15 minutes then serve warm or at room temperature.
How to store leftover eggplant dip recipe
- Store leftover eggplant dip in an airtight container in the refrigerator for up to a week.
- Freezing the dip is not recommended.
- For best results, the eggplant mixture should be somewhat smooth but still retain a slightly chunky texture.
- Salt the eggplants to draw out moisture because eggplants have a high water content.
- Eggplants will suck up the olive oil so continue drizzling in olive oil as needed so that they turn brown.
- You’ll know the eggplant is done when it’s tender and has a dark golden brown caramelization on the flesh of the eggplant.
- For the best flavor, let the healthy dip come to room temperature before serving.
Eggplants are rich in antioxidants, fiber, potassium, and folate. They may promote blood sugar control and help with weight loss.
The best way to serve with eggplant spread is to put it in between two slices of bread for a delicious sandwich, add it onto your charcuterie board, or serve it with crackers, warm pita bread, pita chips, tortilla chips, celery, cucumber slices or with grilled meats or even fish.
Other eggplant recipes that are easy to make
- Make Ahead Marinated Eggplant Salad is a great salad to prepare when you plan out a busy day!
- This Sautéed Pan Chicken and Vegetables is packed with all of the nutrients you need in just one dish.
- The Easy Eggplant with Tomato and Garlic Parmesan is a tender, cheesy, and easy to prepare appetizer or side dish
More Eggplant Recipes to Try
If you tried this An Easy Eggplant Spread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
An Easy Eggplant Spread Recipe
- 1 eggplant, cubed
- 1 red bell pepper, chopped
- 1 large onion, chopped
- 3 medium carrots, grated
- 2 Tbsp tomato paste
- salt, to taste
- 1 cup water
- 3 Tbsp extra virgin olive oil
In a pan heat up extra virgin olive oil.3 Tbsp extra virgin olive oil
Add in chopped eggplant. Stir until eggplant starts turning golden brown.1 eggplant,
Take out eggplant, add in the chopped onion, red pepper, and grated carrots.1 red bell pepper,, 1 large onion,, 3 medium carrots,
- Sauté for 2 minutes, stirring constantly.
Add the eggplant back to the pan with the vegetables. Add in tomato paste and water.2 Tbsp tomato paste, 1 cup water
- Stir and sauté for 2 minutes.
Add salt to taste (I add about ½ a teaspoon).salt,
- Turn heat to lowest, cover pan and sauté for 10 minutes.
Pulse the sautéd vegetables through a food processor or grinder until smooth or leave it a little bit chunky.
- Adjust salt and pepper to taste.
- This easy eggplant spread will last up to a week in the refrigerator.