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An Easy Eggplant Spread Recipe

Eggplant spread is perfect on bread as an appetizer or as a side with your favorite dish.
spread-in-a-brown-bowl-on-a-blue-towel-with-a-wooden-board-with-bread-slices-on-the-side-and-an-eggplant-and-a-spreading-knife-on-the-side
spread-in-a-brown-bowl-on-a-blue-towel-with-a-wooden-board-with-bread-slices-on-the-side-and-an-eggplant-and-a-spreading-knife-on-the-side

An Easy Eggplant Spread Recipe

Eggplant spread is perfect on bread as an appetizer or as a side with your favorite dish.
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Course: Appetizer, brunch, Salad, Side Dish, Snack, Starters and Sides
Cuisine: Russian
Allergy: Dairy Free, Gluten Free, Nut Free, Sugar Free, Vegan, Vegetarian
Total Time: 40 minutes
Servings: 5
Calories: 132kcal

Equipment

Ingredients

  • 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

Instructions

  • In a pan heat up 3 Tablespoons of extra virgin olive oil.
  • Add in chopped eggplant. Stir until eggplant starts turning golden brown.
  • Take out eggplant, add in the chopped onion, red pepper, and grated carrots.
  • Sauté for 2 minutes, stirring constantly.
  • Add the eggplant back to the pan with the vegetables. Add in 2 Tablespoons of tomato paste and 1 cup of water.
  • Stir and sauté for 2 minutes.
  • Add salt to taste (I add about 1/2 a teaspoon).
  • 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.

Notes

This spread will last up to a week in the refrigerator.

Nutrition

Calories: 132kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 82mg | Potassium: 474mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6979IU | Vitamin C: 38mg | Calcium: 31mg | Iron: 1mg

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