Roasted Eggplant Spread

4.8 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 33.8
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.7 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 1.3 g

View full nutritional breakdown of Roasted Eggplant Spread calories by ingredient

Number of Servings: 4


    1 eggplant (about 1-1/4 pounds)
    1 clove garlic/ 1 tsp minced garlic
    Juice of 1 lemon


Preheat oven to 400 degrees.

Pierce the skin of the eggplant in several places. Over a cookie sheet with aluminum foil. Put the eggplant on the cookie sheet and bake for 45 min to 1 hour until it is soft. Cool.

Remove the flesh of the eggplant and place in a food processor or blender along with the lemon juice and garlic. Process until smooth.

Makes 4 1/4 cup servings.

Serve with raw vegetables or pita chips.

Number of Servings: 4

Recipe submitted by SparkPeople user ALIRA54.

Member Ratings For This Recipe

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    Thanks - 9/22/20

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    Very Good
    Thanks for sharing - 10/25/19

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    This is really good. DH and I both liked it and will make again. - 3/14/19

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    YUM !!!! - 1/13/10

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    I'm so glad I found this! A friend made me some eggplant dip a couple of years ago, and it was great, but I remembered only 2 or 3 ingredients. Last night I bought some at the store, and it had mayo and sour cream in it...disappointed. Can't wait to make this, and maybe put a little tahini in it. - 7/2/09

    Reply from ALIRA54 (7/5/09)
    Tahini would be a nice addition, though you might want to reduce the lemon so that the flavors don't conflict.