Eggplant Spread
Updated Oct. 11, 2023
- Total Time
- 1 hour 35 minutes
- Prep Time
- 20 minutes
- Cook Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2medium-size eggplants, about 2 pounds
- 5large or 6 medium-size garlic cloves
- ¾cup full-bodied extra virgin olive oil
- Juice of one lemon, or to taste
- Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
279 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 2 grams protein; 454 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 325 degrees.
- Step 2
Prick each eggplant in several places with a fork. Put unpeeled eggplants and unpeeled garlic cloves in one or two baking tins. Pour ¼ cup olive oil over the garlic and place the baking pans in the oven for approximatley 1¼ hours, or until eggplants become wrinkled and collapse totally when pressed. Baste garlic cloves with pan oil during cooking. When cooked, garlic should be soft but golden brown. When eggplant and garlic are done, let stand until cool enough to handle. Reserve basting oil.
- Step 3
Cut cooked eggplants in half and scoop out soft flesh, including seeds, into a mixing bowl. Squeeze garlic pulp from skins and add to bowl. Add lemon juice and salt and pepper. Mash and mix together with a fork, adding remaining olive oil and reserved basting oil as you mix. Adjust seasonings.
Private Notes
Comments
This recipe doesn’t work well with Japanese eggplant. Still tasty.