Global Eggplant Spread

  • Yield 4 servings

Try with eggplant spread on pita break or over pasta, couscous or rice. A little crumbled feta on top adds another flavor.


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



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