This recipe of Vegan Eggplant Appetizer is straight from my childhood kitchen. My mom’s signature dish was a flavorful eggplant spread—our version of baba ganoush. It was always the star of the table, especially during holidays.
Also, I prefer to bake aubergine in the oven as it simplifies the preparation and preserves all the health benefits of the eggplants.
Purple Powerhouse: Exploring the Health Benefits of Eggplant
🌿 Why You’ll Love This Recipe
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No frying = fewer oils, more nutrients
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Easy prep with food processor
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Great for entertaining or weekday snacking
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Vegan + gluten-free
🍆 Ingredients for Eggplant Appetizer
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2 medium eggplants
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1⅓ cups, cherry tomatoes, halved
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1 small red onion
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2–3 Tbsp extra virgin olive oil
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½ tsp salt
- black pepper to taste
👩🍳 Instructions
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Bake the Eggplants: Roast whole at 200°C (400°F) until soft (about 30–40 minutes). Let cool slightly, then peel off skin.
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Blend Everything: Add the eggplant flesh, tomatoes, onion, oil, salt, and pepper to a food processor. Pulse until you reach your desired texture—smooth or chunky!
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Taste & Adjust: Want it spicier? Stir in a spoonful of Adjika.
🥖 Serving Ideas
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Spread on toast with fried egg for a savory breakfast.
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Scoop onto crackers or crispbread for snacking.
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Pair with air-fried potato wedges or fresh vegetable sticks.
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Serve as part of a mezze board or buffet.
❄️ Storage Tips
Store leftovers in an airtight container in the fridge for 3–4 days. The flavor actually deepens overnight!
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Delicious Eggplant Appetizer (3 Ingredients)
Equipment
- 1 baking tray
- 1 food processor
Ingredients
- 2 medium eggplants
- 1 ⅓ cups halved cherry tomatoes (300 g)
- 1 small red onion
- 2 Tbsp extra virgin olive oil
- ½ tsp sea salt
- Pinch of black pepper (optional)
Instructions
- Preheat oven to 200 C (390 F). Roast the eggplants for about 30-35 minutes. Let them cool and peel them.
- Place the baked & peeled eggplants, cherry tomatoes, and onion in the food processor and pulse. Leave it a bit chunky. Add olive oil and salt & pepper, and pulse for a couple of seconds to combine.
Notes
- If you don’t have a food processor, finely chop the eggplants, tomatoes and onion with a knife.
- Try it with sesame oil. But in this case, reduce the amount of oil to 1 – 1 ½ Tbsp because sesame oil has a more intense flavor.
- Store in the fridge in an airtight container for 3-4 days.
Nutrition
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