Eggplant Spread Recipe
- Level
- Easy
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In this eggplant spread recipe, I’ll show you how to make a creamy, full-flavored spread in under an hour. Whether you call it eggplant, aubergine or Melanzani spread, it’s delicious on bread or as a dip for vegetable sticks.
You’ll usually find sausage recipes on my site, but vegetarian spreads belong here too. For this eggplant spread, you only need a few ingredients and a blender. It’s also a delicious way to use eggplant.
Here you’ll find the complete eggplant spread recipe to read through.
Have fun and good luck making it!
Eggplant spread – What do you need to make it?
Ingredients per 250 g
| Ingredient | Grams | Percent |
|---|---|---|
| Spread | ||
| eggplant (cooked, skin removed) | 125 g | |
| sunflower oil | 27 g | |
| tomato paste | 25 g | |
| cashews (soaked overnight or in hot water for at least 1 hour) | 25 g | |
| yogurt (optional; omit or replace with soy yogurt for a vegan version) | 18 g | |
| xanthan gum (or locust bean gum) | 1 g | |
Add salt and pepper to taste. Fresh herbs such as thyme work beautifully and give the spread a Mediterranean flavor.
The equipment to make eggplant spread
Blender / food processor / Thermomix
You’ll need a suitable appliance to blend all the ingredients. Which one you use is up to you.
Jars
You’ll need jars for the spread. You can use traditional straight-sided preserving jars or WECK jars.
Want to know which other equipment I recommend? You’ll find my complete sausage-making equipment here.
Make eggplant spread – Step-By-Step Instructions
Halve the eggplants
Halve the eggplants lengthwise. Preheat the oven to 180 °C (356 °F) at the same time.
Oil the eggplants and place on a baking sheet
Place the halves cut-side up on a baking sheet. Brush them with a neutral oil so they don’t dry out and brown nicely.
Bake the eggplants
Bake the eggplants for about 30–40 minutes at 180 °C (356 °F). The flesh should be completely soft and lightly browned. Depending on the size of the eggplant and your oven, this can take 10 minutes less or more.
Scoop out the flesh
Use a large spoon to separate the eggplant flesh from the skin. Important: Make sure no skin gets into the flesh. It gives the spread an odd texture and tastes bitter.
Put all the ingredients in the blender
Put the eggplant flesh, cashews, tomato paste, yogurt, sunflower oil and seasonings in the blender. Tip: If you’d like to soften the sharpness of the tomato paste, briefly sauté it in a little oil first.
Blend until creamy
Blend until the mixture is evenly creamy. The soaked cashews give it a velvety texture and a slightly nutty flavor.
Fill the jars and thicken
Fill clean jars with the mixture. If it’s too runny, add a little xanthan gum or locust bean gum. Important: Add it gradually; even small amounts have a strong effect. Then refrigerate the jars for several hours.
Ready to enjoy!
Your eggplant spread is ready 😄. Enjoy it on bread or as a dip.
Want to try more spreads? You’ll also find spinach spread, beetroot spread, tapenade, lentil spread and tomato spread on my site.
How long does eggplant spread keep?
Store your eggplant spread in the fridge and use within 2–3 weeks. Always use a clean knife so you don’t introduce germs into the jar.
You can also freeze the spread in portions:
Freezing: Put the spread in small portion-sized containers and freeze it. It keeps for about 3 months. To thaw it, simply put it in the refrigerator overnight.
Frequently asked questions
Is this eggplant spread vegan?
Is this eggplant spread vegan?
Almost! I use 18 g yogurt in this recipe. Leave it out or replace it with soy yogurt and the spread is completely vegan. It makes very little difference to the flavor, and the cashews still give it a creamy consistency.
What's the difference between Melanzani spread and eggplant spread?
What's the difference between Melanzani spread and eggplant spread?
There’s no difference. Melanzani is the Austrian word for eggplant. Whether you call it Melanzani spread or eggplant spread, it’s the same dish.
My eggplant spread is too runny. What can I do?
My eggplant spread is too runny. What can I do?
Add a small pinch of xanthan gum or locust bean gum and blend briefly again. Add it gradually; even 0.5 g makes a noticeable difference. Alternatively, use more cashews to thicken the mixture naturally.
Can I replace the cashews?
Can I replace the cashews?
Yes, sunflower seeds or pine nuts work as substitutes. Walnuts work too, though they give it a slightly more bitter flavor. Soak them just as you would the cashews so they blend well.
How should I store eggplant spread?
How should I store eggplant spread?
Store the spread in clean jars in the fridge and use within 2–3 weeks. Always use a clean knife when taking some out.
