How many servings does this recipe make?

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

What ingredients do I need for Olive and Eggplant Spread?

You need 4 ingredients. The key ingredients include: 1 (1-pound) eggplant, halved lengthwise and flesh scored in a crosshatch pattern, 4 tablespoons extra-virgin olive oil, 1/4 cup Kalamata or other brine-cured black olives, rinsed, patted dry, and pitted, 1 tablespoon drained bottled capers, rinsed.

Is Olive and Eggplant Spread suitable as vegetarian?

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

How do I store leftover Olive and Eggplant Spread?

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

Olive and Eggplant Spread Recipe

Name: Olive and Eggplant Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) eggplant, halved lengthwise and flesh scored in a crosshatch pattern; 4 tablespoons extra-virgin olive oil; 1/4 cup Kalamata or other brine-cured black olives, rinsed, patted dry, and pitted; 1 tablespoon drained bottled capers, rinsed

Try this homemade Olive and Eggplant Spread recipe the whole family will love. Made with eggplant, extra-virgin olive oil, black olives and capers. Easy…

This Olive and Eggplant Spread relies on simple, everyday ingredients such as extra-virgin olive oil. It comes together quickly and makes 4 servings, at about 139 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 (1-pound) eggplant, halved lengthwise and flesh scored in a crosshatch pattern
4 tablespoons extra-virgin olive oil
1/4 cup Kalamata or other brine-cured black olives, rinsed, patted dry, and pitted
1 tablespoon drained bottled capers, rinsed

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
139 kcal
Category
Vegetarian

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