Vinete (eggplant Spread) Recipe
Roasted eggplant blended into a silky spread, paired with rustic bread, cherry tomatoes, and crumbled feta.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation of Eggplant Spread
- 1
Roasting the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Drizzle 1 tablespoon of olive oil over the cut sides and sprinkle with salt. Place the eggplants cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-35 minutes, or until the flesh is soft and golden.
- 2
Preparing the Garlic
While the eggplant is roasting, peel the garlic cloves. You can add them whole to the baking sheet during the last 10 minutes of roasting to soften their flavor.
- 3
Blending the Spread
Once the eggplants are roasted, remove them from the oven and let them cool slightly. Scoop the flesh out of the skins and place it in a food processor. Add the roasted garlic, lemon juice, remaining olive oil, black pepper, and fresh parsley. Blend until smooth and creamy.
- 4
Adjusting Seasoning
Taste the spread and adjust seasoning with additional salt or lemon juice if desired. Blend again briefly to combine.
Serving
- 5
Plating
Transfer the eggplant spread to a serving bowl. Crumble feta cheese on top and garnish with additional parsley if desired.
- 6
Accompaniments
Serve the spread with slices of rustic bread and fresh cherry tomatoes on the side for dipping and complementing flavors.
