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Vegan Roasted Eggplant Sprea

Vegan Roasted Eggplant Spread

Vegan Roasted Eggplant Spread is a healthy, creamy, garlicky and nutty spread, and perfect appetizer for any occasion.

Course Appetizer
Cuisine American
Keyword Vegan Roasted Eggplant Spread
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 196 kcal
Author Catalina Castravet


  • 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
  • cilantro


  1. Preheat oven to 400F.
  2. Cover a baking pan with parchment paper, place eggplants on it and cook for 20 minutes on each side. Until eggplant is uniformly soft.
  3. In the meantime, mince the garlic and grind the walnuts in a food processor. Place in a large bowl.
  4. 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.
  5. Add the mayo to the bowl and using a spatula mix everything until combined. Add salt and pepper as preferred.
  6. Serve as a dip or as a spread on crackers. Garnish with fresh cilantro.
Nutrition Facts
Vegan Roasted Eggplant Spread
Amount Per Serving
Calories 196 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 119mg5%
Potassium 59mg2%
Carbohydrates 2g1%
Fiber 0g0%
Sugar 0g0%
Protein 1g2%
Vitamin A 10IU0%
Vitamin C 1.2mg1%
Calcium 17mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.