Smokey Eggplant Spread

Smokey Eggplant Spread

Health Rating
Prep Cook Ready in Servings
15 min 25 min 40 min 2


1 eggplant Eggplant (cut into½-inch-thick slices)
1 clove(s) Garlic (minced)
1 tbsp Lemon juice
1 1/2 tbsp Olive oil
2 tbsp Parsley, fresh (chopped)
1/2 tsp Hot sauce (or to taste)
2 tbsp Salt
1/2 large Yellow onion (yellow, finely diced)


Prepare stove-top smoker with wood chips (use 1 ¾ Tbs. hickory or maple chips).

Sprinkle fine layer of salt on baking sheet. Place eggplant slices on salt, and salt eggplant tops. Let stand 15 minutes.

Rinse eggplant slices under cold water, and pat dry. Arrange eggplant slices on smoker rack (it’s OK if they overlap slightly). Smoke eggplant slices 25 minutes, or until tender. Remove from heat, leave covered, and cool to room temperature.

Meanwhile, heat oil in small skillet over medium heat. Add onion and garlic, and cook 10 minutes, or until onion is tender and lightly browned, stirring occasionally.

Chop cooled eggplant to coarsely puréed texture. Transfer to bowl, and stir in onion and garlic, parsley, lemon juice, and hot sauce. Season with salt and pepper, if desired. Serve immediately with toasted whole wheat bread or pita bread. Can also refrigerate for up to 2 days.

Nutrition Facts

Per Portion

Calories 194
Calories from fat 98
Calories from saturated fat 13.8
Total Fat 10.9 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 7.6 g
Cholesterol 0
Sodium 7112 mg
Potassium 725 mg
Total Carbohydrate 20.5 g
Dietary Fiber 10.1 g
Sugars 8.3 g
Protein 3.4 g

Dietary servings

Per Portion

Vegetables 6.8

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada