Roasted Eggplant Spread

A Mediterranean spread to go with bread.


  • 1 large eggplant
  • 2 cups white kidney beans (pre-cooked)
  • 1 medium red onion (chopped)
  • 1/2 cup sun-dried tomatoes (chopped)
  • 1 cup Kalamata olives (finely chopped)
  • 2 cloves garlic (minced)
  • 1/2 bunch parsley (chopped)
  • 1/2 lemon
  • 1 cup olive oil 
  • Salt
  • Black pepper


  • Preheat oven to 375° Fahrenheit.
  • Cut eggplant in half, length-wise.
  • Coat eggplant with some of the olive oil, sprinkle with salt, and roast in oven until soft and browned.
  • Sauté onion and garlic over medium-low heat until onion is translucent.
  • Let onions and garlic and eggplant cool.
  • Add onions, garlic, eggplant, beans, and remaining olive oil to a food processor or blender and mix until smooth.
  • Transfer mixture to a bowl and mix in tomatoes, olives, and parsley.
  • Squeeze the juice of the half lemon over the bowl and add salt and pepper to taste.
  • Serve with pita or other bread.

#appetizer #snack #vegan #vegetarian #glutenfree

Recipe submitted by Sarah Brooner - Peace Corps Volunteer, Bulgaria (2004-2006)

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