Tangy Herbed Eggplant (Aubergine) Spread

Total Time
Prep 35 mins
Cook 0 mins

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.

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.


Most Helpful

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!

Sharon123 April 12, 2005

This was just okay. I thought the raw onion and garlic had too much "bite" and should have been cooked first. I also think it would work much better in my food processor because the blender just threw the ingredients onto the sides and I kept having to scrape it down for anything to touch the blades. I probably wouldn't make it again, but it wasn't bad.

89240 June 18, 2004

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