Roasted eggplant spread is an easy quick spread that makes a great appetizer. It has a minimal amount of ingredients and if you like eggplant, you will definitely like this. Even if you don’t like eggplant you might still like it. I used these beautiful white eggplants I found at the farmers market but I was disappointed when they turned brown in the oven. So you can really use any eggplant you are comfortable cooking with.
The ingredients
Roasted eggplant
Pureed cilantro
Add eggplant to food processor
Serve with crackers or toast
Roasted Eggplant Spread
Prep time
Cook time
Total time
Recipe type: Dips and Spreads
Serves: 8
Ingredients
- 2 lbs eggplants washed and cut into chunks
- 4 tablespoons of olive oil
- 1 teaspoon salt
- 1 clove garlic minced garlic
- 1 cup mayonnaise
- 2 cups cilantro or parsley roughly chopped
Instructions
- Toss eggplant with olive oil and salt and roast at 400 for 30 minutes until very soft
- Add cilantro and mayonnaise to a food processor fitted with S blade
- Puree cilantro
- Add eggplant and garlic to the food processor and puree until smooth
- Add salt to taste and process until combined
- Serve with crackers
Your white eggplants may have turned brown but at least you didn’t have purple skins to puree, which would probably have turned your salad grey or mud-colour.
I am sure this salad is delicious because I make almost the same thing (except I roast the eggplants whole and scrape out the flesh) and mine is also pretty good.
Lol! I’m sure yours is just as good or better!