Spanish Eggplant Spread

Spanish Eggplant Spread

From   Firangi Tadka

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Dip

Type: Spanish

A delicious eggplant dip that goes well with bread as well as pita


  • Eggplant (brinjal), peeled, cut into small pieces and soaked in water 1 cup
  • Olive oil 4 tbsps
  • Spring onions, finely chopped 6
  • Fresh parsley, chopped ½ cup
  • Garlic cloves, finely chopped 4
  • White vinegar 2 tbsps
  • Salt to taste
  • Bread bun 1


  • Heat 2 tbsps oil in a non-stick pan, add garlic and spring onions (keeping aside 1 tbsp spring onions for garnishing) and saute for 1-2 minutes.
  • Add brinjal, mix, cover and cook on low heat for 2-3 minutes or till brown. Transfer into a bowl and set aside to cool.
  • Put brinjal mixture, ¼ cup parsley and remaining olive oil in a mixer and grind to a smooth paste. Add vinegar and salt and mix well. Transfer into a serving bowl.
  • Cut a bun into several slices and toast them in the same pan in which brinjal was cooked so that they soak in the flavour. Transfer them onto a serving platter.
  • Sprinkle the reserved spring onions and remaining parsley on top of the brinjal spread and serve with toasted bread slices.