Smoky Roasted Eggplant Spread
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.
Servings: 16 tbsp
Calories: 19kcal
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.
Notes
Storage:
Store leftovers tightly sealed in the fridge for up to 3 days. Bring to room temperature before serving.
Notes:
If the eggplant is not soft after steaming, you can cook a little longer on the grill, in the oven, air fryer or microwave. Larger eggplants will likely need more cooking time.
Nutrition
Serving: 1tbsp | Calories: 19kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg