This “Best Vegan/Gluten Free Eggplant Spread Recipe Ever” has been a family recipe, that I grew up with. It’s been a long time that I had it, and one day I craved it so much that I called my mom and asked her for the recipe.

When I was little, we (my brother and I) often ate spreads on homemade bread as a mid-day snack, this spread was one of my favorite and the best part it’s so nutritious.

So, I figured it was time to transform my mom’s Eggplant Spread Recipe into a Vegan & Gluten-free version.

Best Vegan/Gluten Free Eggplant Spread Recipe Ever

Ever since we started our Vegan lifestyle, I’ve been collecting bread spreads to try out. This little gem made it into my folder and we try to make it at least once every other week.

You can find more Vegan recipes here:

In case you never had eggplant, I looked up a few facts about Eggplants for you. Let’s see if you knew some of these:

Why You Shouldn’t Use Metal on Eggplants?

  • When cutting an eggplant, use stainless steel, wooden or a plastic knife as carbon steel will react with its phytonutrients and cause it to turn black.
Can you eat the EggPlants Skin?
  • Most eggplants can be eaten either with or without their skin. However, the larger ones and those that are white in color generally have tough skins that may not be palatable. To remove the skin, you can peel it before cutting or if you are baking it, you can peel off the skin once cooled down.
How to tenderize the Eggplants flesh?
  • To tenderize the flesh’s texture and reduce some of its naturally occurring bitter taste, you can sweat the eggplant by salting it. After cutting the eggplant into the desired size and shape, sprinkle it with salt and allow it to rest for about 30 minutes. This process will pull out some of its water content and make it less permeable to absorbing any oil used in cooking.
How to prepare an Eggplant?
  • Eggplant can be baked, roasted in the oven, or steamed. If baking it whole, pierce the eggplant several times with a fork to make small holes for the steam to escape. Bake at 350 degrees Fahrenheit (about 177 degrees Celsius) for 15 to 25 minutes, depending upon size. You can test for its readiness by gently inserting a toothpick to see if it passes through easily.

Eggplant is a very good source of dietary fiber, vitamin B1 and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.

Best Vegan/Gluten Free Eggplant Spread Recipe Ever

Best Vegan/Gluten Free Eggplant Spread Recipe Ever

Eggplant Spread Recipe

Yield: 8oz jar
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This "Best Vegan/Gluten Free Eggplant Spread Recipe Ever" has been a family recipe, that I grew up with. This recipe is filled with nutrition and plant-based​​ ingredients. I hope you will enjoy it as much as I do.

Ingredients

  • 5 organic eggplants
  • 1 green onion, chopped
  • 4 cloves garlic, peeled and minced
  • 1 tbsp vegan mayonnaise
  • 1 tsp dijon mustard
  • pinch salt & pepper
  • alfalfa sprouts (optional)

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
  2. Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh. Roughly chop the flesh and place in a colander to drain for 15 minutes.
  3. Transfer the eggplant to a cutting board and cut into small pieces. Place in a medium glass bowl, add the garlic, mayo, mustard, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve on gluten free bread topped with alfalfa sprouts (optional). Enjoy!

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Nutrition Information:
Yield: 10 Serving Size: 1 TBSP
Amount Per Serving: Calories: 181Total Fat: 1gSaturated Fat: 1.03gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 148mgCarbohydrates: 27.4gFiber: 7.36gSugar: 18.04gProtein: 5.2g

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