Roasted eggplant, parsley and olives spread

So versatile!

Eggplants are natural sponges that will soak up anything they come in contact with!

Eggplant is one of my favorite vegetables. It is super versatile, tasty, healthy and always reminds me of Italy.
It tastes great grilled, baked, fried, in stews, in soups and as an ingredient of various spreads and dips.
Eggplant is high in fiber , low in calories and rich in nutrients with many potential health benefits. From reducing the risk of heart disease to helping with blood sugar control and weight loss, eggplants are a simple and delicious addition to any healthy diet.
Today’s recipe for roasted eggplant, parsley and olives spread is super easy to make and very versatile. It is perfect for spreading on sandwiches, toasts, as a base for vegan burgers, a dip and even pasta sauce.

How to roast whole eggplants?

  • Start by rinsing eggplants under cold water
  • Using a kitchen towel dry each eggplant thoroughly [ you do not need to peel the skin ]
  • Preheat the oven to 374 degrees F [ 190ºC ]. Line a baking sheet with aluminum foil or baking paper and set it aside
  • Using a fork or tip of a sharp knife, poke a few holes throughout each eggplant. This step will prevent the eggplant from exploding and creating a mess in your oven
  • Place eggplants on the baking tray on a single layer and transfer them into the preheated oven.
  • Roast until they are burst, collapsed, and softened making sure to turn them every 20 minutes. This process should take about 45 – 50 minutes depending on the size of your eggplants
  • Remove from the oven and let them cool before using in your recipe
  • How do you know when eggplant is done cooking?
    You will know that the eggplant is done cooking when it starts to lose its perfect round shape, starts to collapse onto itself, is soft to the touch, and is charred on the outside.

    How to make roasted eggplant, parsley and olives spread?

    Make the parsley, almond and olives pesto
  • In a mortar and pestle or a blender, crush the parsley and garlic to the consistency of pesto – adding some coarse salt or peppercorns will make it easier.
  • Add lemon zest and almonds and mash up a little. Follow with pitted olives and mash up briefly [ if you do not have a mortar or a blender, chop the ingredients finely on a board, then mix in a bowl with oil, lemon juice and vinegar ].
  • Combine parsley with olive oil, lemon juice, lemon zest and vinegar.
  • Combine roasted eggplants with pesto
  • Slice open the roasted eggplants, scoop out the flesh with a spoon and transfer into a bowl.
  • Mush up eggplant with a fork then combine with parsley pesto.
  • Roasted eggplant spread

    Roasted eggplant, parsley and olives spread

    Servings 8 servings
    Prep Time 10 mins
    Cook Time 50 mins

    Equipment

    • mortar and pestle or blender
    • oven
    • baking tray
    • aluminum foil or baking paper

    Ingredients

    • 3 eggplants large
    • a large bunch of parsley
    • 10 kalamata olives pitted
    • 10 almonds
    • 1 clove garlic peeled
    • 6 tbsp extra virgin olive oil
    • 1 tbsp freshly grated lemon zest
    • 4 tbsp fresh lemon juice
    • 1 tbsp red wine vinegar
    • coarse salt to taste
    • freshly ground pepper to taste

    Instructions

    • Start by rinsing eggplants under cold water.
      Using a kitchen towel dry each eggplant thoroughly [ you do not need to peel the skin ].
    • Preheat the oven to 374 degrees F [ 190ºC ]
      Line a baking sheet with aluminum foil or baking paper and set it aside.
    • Using a fork or tip of a sharp knife, poke a few holes throughout each eggplant. This step will prevent the eggplant from exploding and creating a mess in your oven.
    • Place eggplants on the baking tray on a single layer and transfer them into the preheated oven.
      Roast until they are burst, collapsed, and softened making sure to turn them every 20 minutes. This process should take about 45 – 50 minutes depending on the size of your eggplants.
    • Remove from the oven and let them cool before using in your recipe.
    • In the meantime in mortar and pestle or a blender, crush the parsley and garlic to the consistency of pesto – adding some coarse salt or peppercorns will make it easier
    • Add lemon zest and almonds and mash up a little.
      Follow with pitted olives and mash up briefly [ if you do not have a mortar or a blender, chop the ingredients finely on a board, then mix in a bowl with oil, lemon juice and vinegar ].
    • Combine parsley with olive oil, lemon juice, lemon zest and vinegar.
    • Slice open the roasted eggplants, scoop out the flesh with a spoon and transfer into a bowl.
      Mush up eggplant with a fork then combine with parsley pesto.

    Notes

    Nutritional value - whole spread, without bread
    770 kcal | Carbohydrates 39 g | Protein 8 g | Fat 70 g | Fiber 17 g
    Course: Appetizer
    Keyword: almonds, budget friendly, easy, eggplant, garlic, gluten free, kalamata olives, parsley

    How to store roasted eggplant, parsley and olives spread?

    Store this spread in jars or airtight container in the refrigerator for about a week. You can also freeze it for up to a month.

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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    Cooked with by Magdalena Wrona.
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