Eggplant Spread Recipe

Servings: 10 -12 as an appetizer 2 lbs eggplant, peeled and diced 2 bell peppers, preferably red, yellow, or orange, diced 2 to 3 medium carrots, grated 1 medium onion, finely diced 3 medium tomatoes 1 tsp salt, or to taste 1/2 tsp black pepper, or to taste Canola oil or extra light olive oil to sauté


Place a large non-stick pan over medium/ high heat and add 3-4 Tbsp oil. Add eggplant and saute, stirring occasionally until softened and moist (15-20 min), adding more oil if needed to keep it from sticking to the bottom.


At the same time, in a separate large skillet, add 2 Tbsp oil, diced bell pepper, grated carrots and finely diced onion. Saute until golden and softened (10-15 minutes). 

Combine with eggplant mixture Add diced tomatoes, season with 1 tsp salt and 1/2 tsp pepper, reduce heat to low,

cover and simmer 1 hour, stirring occasionally. It is done when there is no liquid pooling and the 

mixture is a spreadable and still somewhat chunky consistency. Serve eggplant spread with crusty bread.

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