Smoky Roasted Eggplant Spread
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Vegan, keto and gluten-free, this roasted eggplant spread is the kind of appetizer that works no matter who’s coming for dinner. Charred on the grill and blended with garlic, lemon and olive oil, it comes out smoky and rich, built for scooping. Set it out with crackers or fresh vegetables and watch the bowl empty itself.
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I have never really been an eggplant person. Most of my life, I actively steered clear of it whenever it showed up on a menu or at a potluck table. That changed a few years back when an Italian chef from Lucca came through town and taught a cooking class in my friend’s kitchen. We spent the afternoon working through a handful of traditional dishes, and this roasted eggplant spread was one of the appetizers we made that day.
I still would not call myself an eggplant convert across the board, but this one is the exception to the rule every time I make it. This roasted eggplant dip has that same smoky char you’d get standing over the grill, minus the mess. Pair it with Homemade Bruschetta for dipping, or set it out alongside these Antipasto Appetizer Skewers for an easy make-ahead appetizer that works for pretty much any diet at the table.
A Quick Peek At The Ingredients
Get the full list of ingredients and amounts needed for this recipe in the recipe card below.
Step-by-Step Made Easy
- Place the eggplant on a hot grill and roast until it is charred on all sides. I find this takes about 7-10 minutes. Use tongs to turn it over so you don’t burn your hands. If you don’t have a grill or it is winter, you can also char the eggplant in the oven under your broiler setting. Getting a nice char on the outside gives the eggplant a nice smoky flavor but also heats it up so it can continue to cook when steamed.
- When the skin looks wrinkly and has a smoky char on it, remove the eggplant with tongs and place it inside a glass container and cover tightly with a lid. You can also place it in a large stainless steel or glass bowl and cover with plastic wrap and then lay a tea towel on top to trap the heat in.
- Let the eggplant steam in the container for about 20 minutes or until it is fork-tender throughout. It needs to be soft so it can be blended. Larger eggplants will take longer.
- Once the eggplant has been softened, remove it from the container and slice in half. Scoop the inside flesh of the eggplant into a large bowl. Then, add the rest of the ingredients to the bowl. The steaming process helps separate the skin from the fleshy inside, so this should be easy to do.
- Use a masher to mash the eggplant. There will be smaller chunks, but mash until it is as smooth as possible. If you want it to be even smoother, you can place the eggplant into a food processor and give it a whirl.
Still not Soft Enough?
If you steam for 20-25 minutes and the eggplant still isn’t soft enough to slide a knife through, no worries. Just pop it back on the grill, in the microwave or in the oven to finish cooking. Steaming helps loosen the skin and speed things along, but larger eggplants usually need a few extra minutes either way.
Leftovers? No Problem!
Store any leftovers tightly sealed in the fridge for up to 3 days. Let the eggplant spread come to room temperature before reserving.
Smoky Roasted Eggplant Spread
Ingredients
- 1 medium eggplant (25 oz)
- 1 tbsp olive oil
- 2 tsp lemon juice
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Grill the eggplant over high heat on a BBQ, trying to lightly char all sides of the eggplant. Grill for about 7-10 minutes, turning it occasionally with tongs.
- Remove the eggplant from the grill with tongs and place inside of a deep glass or steel bowl or container with a lid. Keep closed to allow the eggplant to steam for about 20-25 minutes. The eggplant should be soft throughout.
- Cut the eggplant in half and scoop the insides into a large bowl.
- Add the olive oil, lemon juice, garlic powder, salt and pepper to the bowl and use a masher to mash until smooth. There will be a few small clumps if you use a masher. If you want a smoother texture, use a food processor instead to blend.
- Serve with raw veggies, crackers or crostini.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
