Homemade Eggplant spread is a delicious smoky roasted eggplant dip! It's perfect for spreading over pita bread, crackers, or crusty bread for an easy, healthy, tasty appetizer.
🍆 Do you love eggplant recipes? If so, try our baked eggplant parmesan, sauteed eggplant salad, and tomato eggplant pasta next.
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Ingredients You'll Need to Make Eggplant Spread
- Olive oil - for a beautiful golden brown eggplant brush the eggplant generously with olive oil or butter.
- Eggplant - roasting eggplant makes it tender and gives it a smoky flavor, forming the foundation of the dip.
- Onion - caramelized for sweetness and complexity.
- Tomato paste - adds a concentrated tomato flavor, enhancing the overall taste.
- Garlic - an essential aromatic!
- Salt and pepper - to taste.
- Sugar - to balance the flavors.
👩🍳 Below the recipe card, you'll find the complete recipe with step-by-step photos.
5 Star Review
Just made this dip. Absolutely delicious! I've been wanting to make this for a while. After starting the recipe, I realized that I didn't have dippers. So I made homemade chips out of flour tortillas. Perfect with the eggplant spread!
- Pat, our reader
How to Make Eggplant Spread + Step-by-Step Photos
This eggplant recipe is so simple to make!
- Preheat the oven. Set the oven to 425°F (220°C).
- Prepare the eggplants. Wash and dry the eggplants. Poke holes in the skin with a fork.
- Bake the eggplants. Brush the eggplants with oil and place them on a baking sheet lined with parchment paper. Bake for 30 minutes until they are soft and fully cooked.
- Let them cool. Take the eggplants out of the oven, wrap them in foil, and let them cool to room temperature on a plate or cooling rack.
- Dice the eggplants. Once cool, cut the eggplants into small cubes. You can also use a fork to mash them into the desired consistency.
- Cook the onions: In a medium pan, heat some olive oil and cook the onions for about 5 minutes, caramelized.
- Add tomato sauce. Stir in the tomato sauce, reduce the heat, and cook for another 5 minutes.
- Combine everything. Add the eggplant cubes to the pan and season with salt, pepper, and a little sugar. Add minced garlic and stir well. Cook on low heat for 7-9 minutes, stirring constantly.
- Garnish. Remove from heat and sprinkle with fresh chopped parsley (optional).
Eggplant Spread Tips
- Flip the eggplants. Make sure to turn the eggplant a few times while baking so it cooks evenly.
- Don't burn your fingers. Let the eggplant cool down before peeling so you do not worry about burning your fingers.
- Stir constantly. Stir the eggplant mixture consistently so the bottom does not burn.
- Add some spice. If you like to add a touch of heat, sprinkle some chili powder or chili flakes.
Julia's Tip
You can make it as chunky or smooth as you like. If you prefer a smoother consistency, blend using a food processor.
What To Serve With Eggplant Dip
It is best served warm but can be enjoyed as a cold spread and dip with crackers, bread, or pita chips.
You can also try it with veggies like celery, carrots, or cucumber sticks.
Freezing And Storing Instructions
- To Store. Place leftovers in an airtight container in the fridge for up to 3 days. You can also reheat it in a small nonstick pan (no oil or very little amount, if needed) until warm to the touch or in a microwave or oven.
- To Freeze. I wouldn't recommend freezing it as it is best to be consumed right away.
Does It Really Contain Caviar?
Don't be confused by the name "caviar." It has nothing to do with fish eggs. This recipe comes from Russian/Ukrainian cuisine and this is what my grandma used to call it 🙂
The eggplant caviar can be served either pureed or cut into small pieces, which may be similar to the expensive delicacy.
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Roasted Eggplant Spread (Russian Eggplant Caviar)
Ingredients
Method
- Roast the eggplants: Preheat oven to 425°F (220°C).2 lb eggplant
- Wash the eggplant, pat dry, and poke the skin sides of the eggplants with the tines of a fork all over. Brush with oil and place on a baking tray lined with parchment paper.⅓ cup olive oil
- Bake for 30 minutes or until thoroughly cooked through and very soft.
- Make sure to turn the eggplant for few times while baking.
- After removing from the oven, wrap the eggplants in foil and place on a plate or cooling rack to cool down. Once cooled down, start removing the skin. It should come off quite easily.
- Slice the eggplants into small cubes.
- In a medium pan, add olive oil and saute onion until translucent for about 5 minutes. Stir in the tomato paste/sauce and reduce the heat. Cook for 5 minutes more.10 oz onion , 2-3 tbsp tomato paste
- Add the sliced eggplants to the pan, season with salt, pepper, and sugar, and add minced garlic. Stir everything well until the mixture is covered in the sauce, and let it cook on low heat for about 7 to 9 minutes, constantly stirring.1 tsp salt, 1 tsp sugar, 1 tsp pepper ground, 2 garlic clove
- Remove from heat and sprinkle with fresh chopped herbs.
- It is best served warm but can also be enjoyed as a cold spread.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Eggplant Spread: Frequently Asked Questions
If this happens, you can drizzle with more oil and mix.
Absolutely! This will make the dish extra smoky and flavorful.
Baba ghanoush is a Levantine appetizer made from roasted eggplant, olive oil, lemon juice, and seasonings like cumin, garlic, and tahini.
The eggplant is typically baked or broiled over an open flame for a smoky flavor.
In this roasted eggplant spread, we use tomato paste and keep it chunky, unlike the baba ghanoush, which has a smoother consistency.
Absolutely! Pita bread is a great choice to accompany your roasted eggplant dip. Simply toast the pita bread or pita chips for a delicious pairing.
The best way to roast eggplant is to cut it into chunks, drizzle with olive oil, sprinkle with seasonings, and then bake at high heat until tender and slightly charred.
Also, try my roasted eggplant halves with whipped goat cheese.
Craving More Vegetarian Recipes?
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TerryS
Just tried making this eggplant spread and it turned out so good! I’ve never roasted eggplant before but your step-by-step photos really helped me out. Gotta say, it’s a game-changer for my vegetarian spreads. Thanks for sharing this recipe!
Julia
Thank you Terry for your feedback, it is a keeper!
Pat O'Neil
Just made this dip. Absolutely delicious! I’ve been wanting to make this for a while. After starting the recipe, I realized that I didn’t have dippers. So I made homemade chips out of flour tortillas. Perfect with the eggplant spread!
Julia
Hi Pat, thank you for your feedback!
EliZ
Delicious recipe!
Maria
Calling this Russian recipe, shows ignorance and inauthenticity. Call it Armenian or Georgian, even mid eastern and Mediterranean to be vague. but definitely not Russian. I grew up in ussr, know this from the first hand.
Julia
Hi Maria. Thank you for your feedback, this is the recipe that was and is from my family and my family comes from Ukraine and Russia. I believe everyone has their own version of every famous dish, which is how it is anyway AND should be. If you have read the blog post you'd see that I never called it a ''Russian'' recipe. If you don't like it, please don't make my recipe.
Marcy Rye
I agree, my mother's family escaped from Ukraine at turn of the century with their lives and she made it similar to your recipe which I wrote down and am about to make it!
Julia | The Yummy Bowl
Thank you Marcy and I hope it turned delicious for you!
Lana
Well I grew up in Russia and it IS ABSOLUTELY a Russian /Ukrainian dish ..
Julia | The Yummy Bowl
Благодарю Лана!
hari
amazing recipe.
looks delicious and yummy.
can't wait to try it.
thanks for sharing.
Julia
Thank you Hari, I hope you'll love this!
Anne
We have a quite similar recipe in our family, but we don't add tomato paste. What a game changer! We love it your way more!
Julia
thank you Anne, glad you liked it!