Eggplant (Aubergine) Spread Recipe

Name: Eggplant (Aubergine) Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 1 medium eggplant, peeled and coarsely chopped; ½ cup chopped onion; 1 garlic clove, minced; ¾ cup vegetable juice (like V8); ½ cup toasted chopped pine nuts; 2 tablespoons chopped fresh parsley; 2 teaspoons soy sauce; 1 teaspoon sugar; ⅛ teaspoon pepper; pita bread, wedges

Servings: persons

¼ cup olive oil
1 medium eggplant, peeled and coarsely chopped
½ cup chopped onion
1 garlic clove, minced
¾ cup vegetable juice (like V8)
½ cup toasted chopped pine nuts
2 tablespoons chopped fresh parsley
2 teaspoons soy sauce
1 teaspoon sugar
⅛ teaspoon pepper
pita bread, wedges

1
In skillet, over medium heat, in hot oil, cook eggplant, onion, and garlic about 15 minutes or until eggplant is tender, stirring often.
2
In covered blender or food processor, blend eggplant mixture till smooth.
3
In medium bowl, combine eggplant mixture, vegetable juice, pine nuts, parsley, soy sauce, sugar and pepper.
4
Stir until thoroughly mixed.
5
Cover; chill until serving time, at least 2 hours.
6
Serve with pita bread wedges.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¼ cup olive oil, 1 medium eggplant, peeled and coarsely chopped, ½ cup chopped onion, 1 garlic clove, minced, and more.

Yes, Eggplant (Aubergine) Spread falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) Spread

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