Country of Origin - Italy
Preparation Time1 hour
Cooking Time1 hour and 30 minutes
Tags antipasto vegan vegetarian side dish


Another summer favorite, you can make this spread in advance and serve it on bread or crostini. It's better enjoyed cold.

Nutrition Facts
Per 125 g Serving Size
Amount Per Serving
94 kCal
Calories from Fat
% Daily Value*
Total Fat
6.9 g
Saturated Fat
0.9 g
0.0 mg
585.5 mg
Total Carbohydrates
7 g
Dietary Fiber
4 g
4 g
0 g
Vitamin A    1% Calcium    2%
Magnesium    5% Iron    2%
Vitamin C    6% Potassium    9%
Vitamin D    0% Folate    7%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for

Ingredient AmountComment
For the Main Part
Eggplant 16 oz

You can use any kind of eggplant you like.

Paprika 1 Tablespoons (1/2 fl oz)
Olive oil 2 Tablespoons (1 fl oz)
Garlic 1 clove
Table salt 1 Teaspoons (1/4 fl oz)
To Garnish
Fresh parsley 1 Tablespoons (1/2 fl oz)

Optional to garnish.

1 Prepare your ingredients: wash your eggplant and the parsley.
2 Preheat the oven to 375F. Wrap the eggplant in aluminum foil, put it on a backing tray and transfer it to the oven to cook for about one hour. This will cook the eggplant thoroughly, making it soft and tender.
3 Take the roasted eggplant out and let it cool - it will be too hot to handle just out of the oven. Now, if you like the skin, you can just cut off the extremities, otherwise you can scoop out the pulp with a spoon. I do like the skin so I just cut the extremities.
4 Using a strainer and a spoon or a cheese cloth, mash the eggplant and drain as much water out as possible. This will make the spread creamier rather than watery, and will also get rid of some of the bitterness of the eggplant.
5 Transfer the eggplant together with the other ingredients - olive oil, paprika, salt and garlic - into a food processor and blend it thoroughly. If you like you can add other herbs, like marjoram, mint, parsley or basil.
6 Transfer onto a serving dish and serve. You can store it in the refrigerator, wrapped tight, and it can be enjoyed at room temperature as a dip or on bread.