Global Eggplant Spread

  • Yield: 4 servings


1large or 2 medium eggplants
Kosher salt, to taste
2tablespoons extra-virgin olive oil
2 roasted red peppers from a can, drained and chopped
1 clove garlic, minced
1/2medium red onion, minced
1/2cup minced parsley
1/4cup minced cilantro
1/2 jalapeno pepper, minced
Juice of 1 lemon


  1. If cooking eggplant in oven, preheat to 400F. If using grill, preheat to medium hot.
  2. Cut eggplant(s) in half lengthwise and sprinkle with kosher salt. Allow to sit on a plate or in a colander 20 minutes. Rinse with cold water and pat dry. Place unpeeled eggplant halves on grill or in roasting pan in oven 35 minutes until tender when pierced with a knife. Cool eggplant halves 10 minutes.
  3. Meanwhile, place the olive oil, peppers, garlic, red onions, parsley, cilantro, jalapeno and lemon juice in a large nonreactive mixing bowl. Scoop the cooked eggplant from its skin into the bowl; discard skin. Mix with a fork or wire whisk until well combined. Season with salt. Serve at room temperature or chilled.

Nutritional Info *per serving

  • Calories 121
  • Fat 7g
  • Cholesterol 0mg
  • Sodium 41mg
  • Carbohydrate 14g
  • Fiber 5g
  • Protein 3g