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🍽️ Two Delicious Eggplant Spreads

187 kcal · 30 min · 4 servings

Two Delicious Eggplant Spreads Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 250 degrees Celsius using top and bottom heat.
  2. 2. Wash the eggplants thoroughly.
  3. 3. Trim off the hard ends at the tip and the stem base.
  4. 4. Pierce the skin several times with a fork or knife to let steam escape.
  5. 5. Place the eggplants on a baking sheet lined with parchment paper.
  6. 6. Bake the eggplants for 25 to 30 minutes until they are completely soft.
  7. 7. Remove the eggplants from the oven and let them cool down slightly.
  8. 8. Peel the spring onions and wash them.
  9. 9. Slice the spring onions into thin rings.
  10. 10. Cut the cooled eggplants in half lengthwise.
  11. 11. Carefully scoop out the soft flesh from the skin using a spoon.
  12. 12. Take half of the eggplant flesh and mash it in a bowl.
  13. 13. Add the chopped parsley to the mashed flesh.
  14. 14. Add one of the fine spring onion rings.
  15. 15. Grate some lemon zest (only the colored skin, not the white pith) over it.
  16. 16. Add cream cheese and two tablespoons of olive oil.
  17. 17. Season the mixture with salt, pepper, and a small splash of lemon juice.
  18. 18. Take the remaining eggplant flesh and cut it into small cubes.
  19. 19. Wash the tomatoes and remove the hard stem base.
  20. 20. Dice the tomatoes into small cubes as well.
  21. 21. Finely chop the olives, anchovies, and capers.
  22. 22. Mix the diced eggplant flesh, tomatoes, and chopped ingredients together.
  23. 23. Add the remaining olive oil and the remaining spring onion rings.
  24. 24. Season this mixture with salt and pepper as well.
  25. 25. Toast the ciabatta bread in the oven or in a pan until golden brown.
  26. 26. Serve both spreads on the toasted bread.

Nutrition per serving