Every family has a recipe that travels through generations, carrying memories along with flavor. In my husband Ron’s family, his Grandma Anna’s creamy, tangy eggplant spread is the one we all remember most — and love best. I tasted it for the first time when we were dating, invited to dinner and welcomed like one of their own. Grandma Anna always placed a bowl of her silky eggplant spread on the table beside a fresh loaf of pumpernickel, and the meal felt instantly special.
With just a handful of simple ingredients, this dish is easy, wholesome, naturally gluten-free and filled with heart. We’ve experimented with chopped raw onion and spoonfuls of roasted red pepper over the years, but my entire family agrees: the original is perfect. Every bite brings Grandma Anna and her love right back to us. I hope it warms your table the same way it has ours.
Grandma Anna’s Eggplant Spread
Ingredients
- 1 large eggplant firm and shiny is key
- 2 tsp. olive oil
- 1/2 tsp. salt or more to taste
- 2 grinds black pepper or more to taste
- 1/4 tsp. garlic powder
- Juice of 1/2-1 lemon
- Lemon wedges for serving
Instructions
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Preheat oven to 375 degrees F. Wash and dry eggplant, prick holes in several places for even cooking throughout.
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On baking pan, place eggplant and bake 1 to 1-½ hours until skin is very wrinkled and fork pierce comes out easily. Cool eggplant until comfortable to handle.
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In bowl, add scooped out eggplant pulp. Mash pulp well with fork.
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Add olive oil, salt, pepper, garlic powder and lemon juice. Mix thoroughly. Taste spread and add more salt and pepper, if desired.
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Drizzle a little oil on top of spread before serving, if desired.
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Serve at room temperature with lemon wedges and crackers, pita chips or fresh vegetables. Also, serve as sandwich on pumpernickel bread or bagel.
Recipe Notes
Get the ingredients you’ll need (and more!) from Vitacost.
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