This Easy Eggplant Spread is jam-packed with fresh, earthy flavors. It comes together in under 20 minutes and stores easily too. Once you try it, it’ll become a family favorite in your home!
I have the tendency 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.
Anyways, I had a few carrots and an eggplant leftover after all of the week’s meals. And it clicked. I had a perfect idea: I could make Eggplant spread. 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. My mom used to make an eggplant spread when I was a child, and this recipe reminds me of it.
Make this easy eggplant spread 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. This particular recipe uses eggplant, red pepper, onion, and carrot.
It comes together quickly! Under 20 minutes, in fact.
It stores well! Keep it refrigerated in a jar and you could use this spread for an entire week.
It’s versatile! You can do a lot with this eggplant spread. Put it in between two slices of bread for a delicious sandwich. Or, add it onto your charcuterie board and wow your guests. 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. Let me know how it turned out for you!
What do I need to make this eggplant spread?
Eggplant is rich in potassium and folate.
Red bell pepper gives your body vitamin A and vitamin C.
Onion helps to lower the levels of cholesterol in your body.
Carrots are rich in beta-carotene and antioxidants.
Along with these ingredients, you will need tomato paste, salt, water, and extra virgin olive oil.
Steps
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 the 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.
Serve cold or hot up to you.
NOTES
This spread will last up to a week in the refrigerator.
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 the 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.
Serve cold or hot up to you.
NOTES
This spread will last up to a week in the refrigerator.
Equipment Used
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