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  • Writer's picturechefgabyschuster

Eggplant Spread

This eggplant spread recipe is super quick and convenient to have in the fridge during the holidays. It's perfect for many occasions such as snack time, serving with toast or crackers to a last minute guest, spreading on a sandwich or wrap, or even serving at the table at mealtime to complement any celebration. I use the whole eggplant, I don't usually peel it, I like the texture and all the benefits that the skin gives us. In this recipe we roast the garlic wrapped in aluminum foil with a little oil in the same pan that we roast the eggplant, if you do not have fresh garlic do not fail to make this recipe and if you have garlic powder you can add it when we are blending all the ingredients.

Servings: 2 cups Cooking time: about 20/25 mins Preparation time: 10 mins


1 large eggplant

4 roasted garlic

¼ cup tahini

4 tablespoons extra virgin olive oil, and a little more for roasting the eggplant

Salt and pepper to taste

First let's take care of the roasted garlic:

  1. Wrap the garlic in aluminum foil

  2. Before closing the foil and making a little bag, add a drizzle of oil on top of the garlic

  3. Close the foil tightly at the top, and make a pouch

  4. Place the wrapped garlic in a corner of the pan where you are going to roast the eggplant

  5. I roasted a whole head of garlic, and the cloves of garlic that I had left over after making this recipe I kept in the fridge and used it in other preparations


  1. Preheat the oven at 400 F. You can also use the air-fryer

  2. Prepare a baking sheet with parchment paper

  3. Cut the eggplant into cubes

  4. Place the cut eggplant on the baking sheet, add a little oil, salt and mix well

  5. Distribute the eggplant evenly on the tray

  6. Bake until the eggplant is golden brown

  7. The smaller you dice the eggplant the faster it will cook

  8. When the eggplant is ready, transfer to a food processor or blender

  9. Add the rest of the ingredients

  10. Process/blend into a paste

  11. Taste and add salt, pepper, extra virgin olive oil or a little bit of spice to your taste


You can cook the eggplant one day and process the next.

If you have leftover roasted eggplant from another preparation and it has spices or herbs and you want to change it, follow this recipe and you will have a new dish with the leftovers from the previous meal.

If you are going to serve it as a spread I recommend that you garnish it with some chopped fresh parsley, sliced cherry tomatoes or strips of roasted bell pepper which also gives this dish a lot of color and flavor!

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