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Creamy roasted eggplant spread in a bowl, topped with olive oil and fresh herbs.

Roasted Eggplant Spread

Roasted eggplant spread is a smooth, smoky dip made by roasting whole eggplants until tender, then blending the flesh with olive oil, garlic, lemon juice, and optional tahini. It’s easy to prepare, healthy, and perfect for serving with bread, crackers, or fresh vegetables.
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Prep Time 5 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Mediterranean, Middle Eastern
Calories: 150
Ingredients Method

Ingredients
  

  • 2 medium eggplants
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 2 tbsp lemon juice
  • 2 tbsp tahini optional
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Wash and dry eggplants. Pierce them a few times with a fork.
  3. Place on a baking sheet and roast for 35–40 minutes, turning halfway, until soft and collapsed.
  4. Let cool slightly, then cut open and scoop out the flesh.
  5. Place flesh in a bowl. Add olive oil, garlic, lemon juice, tahini (if using), salt, and pepper.
  6. Mash with a fork or blend until smooth.
  7. Garnish with parsley and serve with bread, crackers, or veggies.