Eggplant Salad Spread
A smoky, creamy eggplant spread with onion and mayonnaise, perfect for spreading on bread, crackers, or pita, offering rich flavor and smooth texture for any snack or appetizer.
Ingredients
Instructions
- Wrap the eggplant in aluminum foil.
- Bake at 350°F for 30 minutes or until soft.
- Remove the skin from the eggplant.
- Mash the eggplant with grated onion, lemon juice, oil, mayonnaise, and salt to taste.
- Serve on bread, crackers, or pita bread.
Tips & Substitutions
For an extra smoky flavor, consider grilling the eggplant instead of baking it. If you're out of mayonnaise, Greek yogurt can be a great substitute for creaminess. You can also add herbs like parsley or dill for added freshness. If you prefer a spicier kick, a dash of cayenne or paprika can enhance the flavor profile. For a vegetarian-friendly spread, serve it with Bolivian Fritos for a delightful crunch.
Serving Suggestions
This eggplant salad spread is versatile and can be served on toasted bread, crackers, or pita bread for a delicious appetizer. Pair it with a fresh salad or vegetable sticks for a light lunch. It also complements cheese plates beautifully, especially with options like Jibin Syrian Cheese. For a complete meal, consider serving it alongside grilled meats or as part of a vegetarian platter.
Storage & Reheating
Store any leftover eggplant salad spread in an airtight container in the refrigerator for up to 3 days. To maintain freshness, avoid exposing it to air as much as possible. When ready to enjoy, you can serve it cold right from the fridge or let it sit at room temperature for a few minutes for better flavor. Reheating is not recommended as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Salad Spread contains roughly 238 calories, with 0g protein, 2g carbohydrates, and 26g fat. Note that it is relatively high in sodium, at 503mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this spread?
Yes, you can experiment with other roasted vegetables like zucchini or bell peppers to create different flavor profiles. Just ensure they are cooked until soft for easy mashing. Mixing in a bit of cream cheese or ricotta can also add creaminess and richness to the spread.
How can I make this spread vegan?
To make the eggplant salad spread vegan, simply omit the mayonnaise and replace it with a vegan alternative or additional olive oil. You can also add tahini for a creamy texture. Ensure that any other ingredients, like seasonings, are also plant-based.
What can I serve this spread with?
This spread is perfect on toasted bread, crackers, or pita chips. It pairs well with fresh vegetables like cucumber and bell pepper sticks for dipping. For a heartier option, serve it alongside grilled meats or as part of a mezze platter with hummus and olives.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).