Eggplant and sun-dried tomato spread for sandwich or bruschetta

Scorrere verso il basso

This eggplant and sun-dried tomato spread for sandwiches or bruschetta is a very simple yet very flavourful. It is perfect as an appetizer spread on slices of toast or as an idea for a light veg lunch. It is easily prepared by roasting your eggplant in the oven and then blending together with garlic, paprika, hot pepper and dried tomatoes in oil. A set of flavors and textures that combine perfectly between a sweet and salty and creamy and hearty.

Eggplant and sun-dried tomato spread for sandwich or bruschetta

Baked eggpland and sun-dried tomato spread is a simple but very flavourful vegan spread. Perfect for sandwiches, bruschetta but also pasta dishes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, sandwich
Cuisine lactose free, vegan
Servings 2 sandwiches
Calories 212 kcal


  • 1 big eggplant
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 3 – 4 sun-dried tomatoes in oil (medium)
  • salt to taste
  • sweet or smoked paprika to taste
  • chili powder totaste
  • choped parsley for garnish


Instructions eggplant and sun-dried tomato spread for sandwich or bruschetta

  • Wash your eggplant. Remove the stalk and cut into cubes about 2 cm large. Sprinkle with 2 tablespoons of oil and mix well to cover them completely. Place on a baking sheet covered with baking paper together with 2 cloves of garlic and bake in a preheated static oven at 200 ° C for about 18 – 20 minutes. Once ready, take them out of the oven and let the eggplant cool down.
  • In the jug of a blender equipped with blade attachment, place your eggplants and garlic. Add sun-dried tomatoes, a pinch of salt, chili powder and sweet or smoked paprika.
  • Blend everything until you have a spreadeable cream. If your spread is too thick, add a few tablespoons of water. Taste, adjust with salt or other spices if necessary and serve on a toast with a drizzle of raw olive oil or chopped parsley.


The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 2sandwichesCalories: 212kcal
Keyword bruschetta recipe, easy appetizer, easy brunch, easy vegetarian, eggplant, lunch idea, sun-dried tomatoes, vegan appetizer, vegan lunch
Tried this recipe?Let us know how it was!

Store in the refrigerator and eat within a couple of days.

lot of love. B.

P.s. If you are looking for some other tasty ideas for your sandwiches, check out my recipe for Mega vegetarian sandwich (photo below) or Whipped ricotta and radish sandwich (photo below).

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