© 2018 HolisticRX by Bianca Klotsman 

Eggplant Mint Spread

June 8, 2017

Perfect for a party dip, sandwich spread or stand alone salad! This spring inspired eggplant spread is loaded with flavor, easy to make and fun to share!!



  • 1 medium size eggplant

  • 1 cup cherry tomatoes

  • 1/2 cup red onion (chopped)

  • 2 garlic cloves (chopped)

  • 1/4 cup fresh mint leaves (chopped)

  • 1/4 cup fresh basil leaves (chopped)

  • 1/4 cup fennel leaves (chopped)

  • 1 tsp salt

  • 1 tsp black ground pepper

  • 1 tsp garlic powder

  • 1 tsp parsley

  • 2 tbsp balsamic vinegar

  • 2 tbsp olive oil



  • Preheat oven to 375F

  • On a baking sheet, line with parchment paper

  • Slice eggplant into 1 inch pieces, sprinkle with salt and place on baking sheet

  • Bake for about 15-20 minutes until they are very soft

  • Take the eggplant out of the oven, let cool then peal the skin off

  • In a sauce pan on medium heat, sauté red onion, garlic and cherry tomatoes until they become very soft (about 5-7 minutes) add in the eggplant

  • Add all spices (salt, pepper, garlic and parsley)

  • Add in mint, basil and fennel and sauté for another 2-3 minutes

  • Add olive oil and balsamic vinegar, stir well

  • Enjoy as a dip for vegetables, as a spread for sandwiches, crackers or just alone!


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