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Eggplant Spread in Rustic Wooden Bowl on Wood Serving Board
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Grandma Anna’s Eggplant Spread
Prep Time
5 mins
Cook Time
1 hr 20 mins
Cool time
30 mins
Total Time
1 hr 55 mins
 
Servings: 6
Calories: 40 kcal
Author: Marsha Rickles
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
  1. Preheat oven to 375 degrees F. Wash and dry eggplant, prick holes in several places for even cooking throughout.
  2. 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.
  3. In bowl, add scooped out eggplant pulp. Mash pulp well with fork.
  4. Add olive oil, salt, pepper, garlic powder and lemon juice. Mix thoroughly. Taste spread and add more salt and pepper, if desired.
  5. Drizzle a little oil on top of spread before serving, if desired.
  6. 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.

Nutrition Facts
Grandma Anna’s Eggplant Spread
Amount Per Serving
Calories 40 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.3g2%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Sodium 161mg7%
Potassium 205mg6%
Carbohydrates 7g2%
Fiber 3g12%
Sugar 3g3%
Protein 1g2%
Vitamin A 22IU0%
Vitamin C 12mg15%
Calcium 12mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.