Vegan Roasted Eggplant Spread is a healthy, creamy, garlicky and nutty spread, and perfect appetizer for any occasion.
I love spreads because they are simple to make, and can be served at about any event. Like Million Dollar Dip, Creamy Chicken Caesar Dip and Roasted Red Pepper Tomato Feta Dip, this spread will be the highlight of any party!
Vegan Roasted Eggplant Spread
This Vegan Roasted Eggplant Spread is a crowd pleaser, its hearty and delicious, with a nutty flavor and a rich texture. Also, adding walnuts is definitely optional, so if you have allergies you can skip them. However, they are definitely the secret ingredient as they add a little richness and the texture is more consistent, so please add them if you can.
The spread can be made vegan or vegetarian, depends which one you prefer. The recipe asks for mayo, but you can substitute with vegan mayo just like I did. Similarly, the result is creamy, delicious and a fluffy spread. Fresh garlic, that I picked from the Farmer’s Market was minced add mixed in for extra flavor. This spread is great on crackers, but you can also serve it as a dip with crunchy veggies and pretzels on the side. The irresistible creaminess and freshness will be a hit with your guests.
Why You’ll Love This Vegan Roasted Eggplant Spread
- First, the spread is incredibly easy to make with minimum dishes to clean.
- Also, great alternative to use eggplants.
- Naturally gluten free.
- In addition, the spread is creamy and rich, the perfect crowd appetizer.
- Can be served with crunchy veggies, veggie sticks, chips, crackers or toasted bread.
- Any leftovers are delicious and can also be served on toast.
What to serve with Vegan Roasted Eggplant Spread
Since this spread is a great appetizer, it pairs well with:
- Chips and crackers
- Crunchy veggies such as celery, zucchini, cucumbers, broccoli floret and carrots
- Toasted bred – for even more flavors, top it with avocado and bacon
Prep time: 10 minutes Cook time: 40 minutes Total time: 50 mins
- 2 medium eggplants (washed and dry)
- 1/2 cup mayo (or vaganaise for the vegan version)
- 8 garlic cloves (minced)
- 1/2 cup ground walnuts
- salt and pepper
- Preheat oven to 400F.
- Cover a baking pan with parchment paper, place eggplants on it and cook for 20 minutes on each side. Until eggplant is uniformly soft.
- In the meantime, mince the garlic and grind the walnuts in a food processor. Place in a large bowl.
- When the eggplants are baked, remove from oven and let cool at room temperature enough to be able to handle with your hands. Peel them and add the flesh to a bowl. The eggplant is very tender, so crush the flesh with a fork until fully combined. Add it to the garlic and walnut bowl.
- Add the mayo to the bowl and using a spatula mix everything until combined. Add salt and pepper as preferred.
- Serve as a dip or as a spread on crackers. Garnish with fresh cilantro.