An Easy Eggplant Spread Recipe

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!

eggplant

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!

Ingredients

  • 1 eggplant
  • 1 red pepper
  • 1 large onion
  • 3 medium carrots
  • 2 Tbsp tomato paste
  • Salt to taste
  • 1 cup of water
  • 3 Tbsp extra virgin olive oil

eggplant spread

How to make Eggplant Spread

  • Chop the eggplant into cubes.
  • Add 1/4 teaspoon of salt.
  • Chop 1 large onion, and 1 red pepper. Grate 3 carrots.
  • 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.)

eggplant salad

  • Turn heat to the lowest, cover pan, and sauté for 10 minutes.
  • Take sautéd vegetables through a food processor or grinder.
  • Your spread is done, enjoy! This spread will last up to a week in the refrigerator.

eggplant

Enjoy eggplant in some of these other recipes also:

Equipment I Used

Eggplant Spread

Eggplant Spread

Eggplant spread is perfect on bread as an appetizer or as a side with your favorite dish.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer, Side Dish
Cuisine American
Servings 5
Calories 137 kcal

Equipment

  • Knife
  • Cutting board
  • grater
  • Skillet
  • Spatula
  • food processor

Ingredients
  

  • 1 eggplant cubed
  • 1 red bell pepper chopped
  • 1 large 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.
    eggplant spread
  • Take out eggplant, add in the chopped onion, red pepper, and grated carrots.
    eggplant spread
  • 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.
    Eggplant Spread
  • Stir and sauté for 2 minutes.
  • Add salt to taste (I add about 1/2 a teaspoon.)
    Eggplant Spread
  • 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.
    Eggplant Spread

Notes

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

Nutrition

Nutrition Facts
Eggplant Spread
Amount Per Serving
Calories 137 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 82mg4%
Potassium 486mg14%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 8g9%
Protein 2g4%
Vitamin A 6978IU140%
Vitamin C 38mg46%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword appetizer, bell pepper, carrot, eggplant, healthy, low calorie, olive oil, onion, red pepper, side dish, spread, tomato paste, vegan, vegetable, Vegetarian
Tried this recipe?Let us know in the comments how it was!
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