Tangy Herbed Eggplant (Aubergine) Spread Recipe

Name: Tangy Herbed Eggplant (Aubergine) Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant; ⅓ cup chopped onion; 1 garlic clove; 1 tablespoon lemon juice; 1 ½ teaspoons canola oil (or other vegetable oil); 1 teaspoon Dijon mustard; ½ teaspoon red wine vinegar; 1 tablespoon dried parsley; ½ teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon dried dill; ¼ teaspoon salt, to taste; 1 pinch pepper, to taste

Servings: persons

1 lb eggplant
⅓ cup chopped onion
1 garlic clove
1 tablespoon lemon juice
1 ½ teaspoons canola oil (or other vegetable oil)
1 teaspoon Dijon mustard
½ teaspoon red wine vinegar
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried dill
¼ teaspoon salt, to taste
1 pinch pepper, to taste

1
Cut off stem end, then bake eggplant in 400 F oven for 25 minutes, or until tender.
2
Remove from oven.
3
Cut in half and let cool a bit.
4
Using a blender, combine onion, garlic, lemon juice, oil, mustard and vinegar.
5
Add eggplant, herbs, salt and pepper.
6
Blend just until smooth.
7
Do not over blend.
8
Put in a bowl.
9
Chill in refrigerator until ready to serve.

103

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 13 ingredients. The key ingredients include: 1 lb eggplant, ⅓ cup chopped onion, 1 garlic clove, 1 tablespoon lemon juice, and more.

Yes, Tangy Herbed 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.

Tangy Herbed Eggplant (Aubergine) Spread

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