Tangy Herbed Eggplant (Aubergine) Spread

READY IN: 35mins
Recipe by Dreamgoddess

This is a Zaar recipe that I adopted. I hope to make this soon and will post any modification that I make to the recipe. Serve with crackers, pita wedges, or crusty fresh bread. From The Vegetarian Gourmet's Easy Low Fat Favorites.

Top Review by Sharon123

Well, I started with this recipe, except I sauteed the onions and garlic in a little olive oil and it was a little bland, no kick. I had half a can of garbanzo beans so I added that and about 3 more cloves garlic. Still not what I wanted. I then added abut a tbls. of capers, and 1/4 cup chopped cilantro and a squeeze or two more of lime juice. Now it's yummy! I didn't know how to rate this due to all the changes so I'll just leave this as a comment. I had fun experimenting with this recipe!

Ingredients Nutrition


  1. Cut off stem end, then bake eggplant in 400 F oven for 25 minutes, or until tender.
  2. Remove from oven.
  3. Cut in half and let cool a bit.
  4. Using a blender, combine onion, garlic, lemon juice, oil, mustard and vinegar.
  5. Add eggplant, herbs, salt and pepper.
  6. Blend just until smooth.
  7. Do not over blend.
  8. Put in a bowl.
  9. Chill in refrigerator until ready to serve.

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