For an extra layer of flavor, roast a few cloves of garlic along with the eggplants. Squeeze the roasted garlic into the eggplant mixture before blending. If you don't have time to roast the eggplants, you can grill them over an open flame or on a grill pan until charred and softened. To make this spread vegan, substitute the Greek yogurt with tahini or a plant-based yogurt alternative. Garnish with fresh parsley, chopped tomatoes, olives, or a sprinkle of paprika before serving.
Romanian Roasted Eggplant Spread
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 40 mins
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SERVING6 People
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VIEWS9
Indulge in the smoky, creamy delight of this Romanian Roasted Eggplant Spread, a vibrant and healthy dip perfect for any occasion. Charred eggplant is blended with creamy yogurt, fragrant onion, and a touch of salt, creating a symphony of flavors that will transport you to a sun-drenched Romanian countryside. Serve with crusty bread, fresh vegetables, or as a delectable accompaniment to grilled meats.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol0 mg
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Fiber6 g
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Protein2 g
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Saturated Fat2 g
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Sodium395 mg
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Sugar5 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepPierce eggplants all over with a fork. This will prevent them from exploding in the oven. Place on a baking sheet lined with parchment paper for easy cleanup. (2 minutes)
03
StepRoast in the preheated oven until the skin is deeply charred and the eggplant is very soft, about 45-60 minutes, depending on the size of your eggplants. Turn them halfway through for even cooking. (50 minutes)
04
StepRemove from oven and let cool slightly until you can handle them, about 10-15 minutes. (12 minutes)
05
StepCarefully peel the eggplants, discarding the charred skin. Place the pulp in a colander and let drain for at least 30 minutes to remove excess moisture. This step is crucial for preventing a watery spread. (35 minutes)
06
StepFinely chop the drained eggplant. You can also use an electric mixer or food processor for a smoother texture, but be careful not to over-process it. (5 minutes)
07
StepIn a bowl, combine the chopped eggplant, oil, yogurt, and salt. Mix well to combine. (3 minutes)
08
StepStir in the finely chopped red onion. (2 minutes)
09
StepTaste and adjust seasoning as needed. Add more salt or a drizzle of extra oil if desired. (2 minutes)
10
StepChill for at least 30 minutes to allow the flavors to meld before serving. (30 minutes)
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RECIPE REVIEWS
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Wanda Bergstrom
Jun 28, 2025The draining step is essential! My first batch was too watery, but it was perfect after I let it drain properly.
Joey Muller
Jun 24, 2025I've made this several times, and it's always a hit at parties. I love serving it with pita bread and crudités.
Jessy Wisoky
Jun 24, 2025This recipe is amazing! The roasted garlic adds such a depth of flavor.
Audie Rice
Jun 24, 2025So easy and delicious! I added a squeeze of lemon juice for a little extra zing.