Eggplant Spread

Eggplant Spread Recipe

This simple Eggplant Spread recipe tastes amazing with that entire wonderful veggie flavor. Made with wholesome ingredients is not only good but good for you, this low-fat, full of fiber, gluten-free, and vegan spread is going to become your best healthy snack or even a side dish.

How to serve Eggplant Spread

The Eggplant Spread is best served on fresh or toasted bread, slathered on a cracker, tortilla chips, or as a sandwich condiment. I also like it as a side for grilled meat or poultry like these chicken drumsticks or chicken meatballs.

Ingredients for Eggplant Spread

• 2 lb. (900 g.) eggplants, chopped
• 2 large (320 g.) bell peppers, chopped
• 2 medium (115 g.) carrots, grated
• 1 large (200 g.) onion, chopped
• 2 medium (300 g.) tomatoes, chopped
• 3-4 cloves (10 g.) garlic, minced
• 5 tbsp. (25 g.) olive oil
• 1 tsp. salt
• ½ tsp. black pepper

How to Make Eggplant Spread

1. Heat 2 tbsp olive oil in a medium skillet over medium-high heat. Add the chopped onion, bell pepper, and grated carrot. Saute, stirring often, about 10 minutes or until soft. Remove from the heat and set aside.
2. In another large skillet, heat 3 tbsp. olive oil over medium-high heat. Add the chopped eggplants and sauté for about 10-15 minutes stirring often until eggplants are browned and soft.
3. Add the onion, bell pepper and carrot mix, chopped tomatoes, minced garlic to the eggplants. Season with salt and black pepper. Stir and sauté on low heat for 15-25 minutes stirring often until no liquid left.
4. Optional: Place the vegetables into a blender or food processor and pulse until the desired consistency is reached.
5. Serve warm or cold with your favorite crackers or toasted bread and enjoy!

   

How Many Calories in Eggplant Spread

Eggplant Spread

This simple Eggplant Spread recipe tastes amazing with that entire wonderful veggie flavor. Made with wholesome ingredients is not only good but good for you, this low-fat, full of fiber, gluten-free, and vegan spread is going to become your best healthy snack or even a side dish.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Course Appetizer, Sauce

Servings 6 people

Calories 122 kcal

Ingredients

  

• 2 lb. 900 g. eggplants, chopped
• 2 large 320 g. bell peppers, chopped
• 2 medium 115 g. carrots, grated
• 1 large 200 g. onion, chopped
• 2 medium 300 g. tomatoes, chopped
• 3-4 cloves 10 g. garlic, minced
• 5 tbsp. 25 g. olive oil
• 1 tsp. salt
• ½ tsp. black pepper

Instructions

 

• Heat 2 tbsp olive oil in a medium skillet over medium-high heat. Add the chopped onion, bell pepper, and grated carrot. Saute, stirring often, about 10 minutes or until soft. Remove from the heat and set aside.
• In another large skillet, heat 3 tbsp. olive oil over medium-high heat. Add the chopped eggplants and sauté for about 10-15 minutes stirring often until eggplants are browned and soft.
• Add the onion, bell pepper and carrot mix, chopped tomatoes, minced garlic to the eggplants. Season with salt and black pepper. Stir and sauté on low heat for 15-25 minutes stirring often until no liquid left.
• Optional: Place the vegetables into a blender or food processor and pulse until the desired consistency is reached.
• Serve warm or cold with your favorite crackers or toasted bread and enjoy!

Notes

How Many Calories in Eggplant Spread

Calories (per 100 g): 66 cal	Calories (per 1 serve ): 122 cal
Fat: 2.5 g	Fat: 4.6 g
Carbohydrates: 10.2 g	Carbohydrates: 18.8 g
Protein: 1.6 g	Protein: 2.9 g