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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 196kcal
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


  • 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.


Calories: 196kcal | Carbohydrates: 2g | Protein: 1g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 119mg | Potassium: 59mg | Fiber: 0g | Sugar: 0g | Vitamin A: 10IU | Vitamin C: 1.2mg | Calcium: 17mg | Iron: 0.4mg