Go Back
–+ servings
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
Print Recipe
No ratings yet

An Easy Eggplant Spread Recipe

Eggplant spread is perfect on bread as an appetizer or as a side with your favorite dish.
Total Time40 minutes
Course: Appetizer, brunch, Salad, Side Dish, Snack, Starters and Sides
Cuisine: Russian
Allergy: Dairy Free, Gluten Free, Nut Free, Sugar Free, Vegan, Vegetarian
Servings: 5
Calories: 132kcal
Author: Marina Rizhkov

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 extra virgin olive oil.
    3 Tbsp extra virgin olive oil
    olive-oil-in-a-skillet-with-a-glass-dish-of-olive-oil-on-the-side
  • Add in chopped eggplant. Stir until eggplant starts turning golden brown.
    1 eggplant,
    eggplant-sauteing-in-a-skillet-with-a-wooden-spoon
  • Take out eggplant, add in the chopped onion, red pepper, and grated carrots.
    1 red bell pepper,, 1 large onion,, 3 medium carrots,
    vegetables-sauteing-in-a-skillet-with-a-wooden-spoon-and-with-eggplant-in-a-white-bowl-on-the-side
  • 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
    vegetables-sauteing-in-a-skillet-with-a-wooden-spoon-and-with-eggplant-and-tomato-paste-added-in
  • Stir and sauté for 2 minutes.
  • Add salt to taste (I add about ½ a teaspoon).
    salt,
    eggplant-spread-ingredients-sauteing-in-a-skillet-with-a-wooden-spoon-with-salt-added-on-top-from-a-white-bowl-on-the-side
  • 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.
    spread-pureed-in-a-food-processor-with-the-lid-on-the-side

Notes

  • Adjust salt and pepper to taste.
  • This easy eggplant 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