Eggplant and sun-dried tomato spread for sandwich or bruschetta

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.

Course Appetizer, sandwich

Cuisine lactose free, vegan

Keyword bruschetta recipe, easy appetizer, easy brunch, easy vegetarian, eggplant, lunch idea, sun-dried tomatoes, vegan appetizer, vegan lunch

Prep Time 10

Cook Time 20

Total Time 30

Servings sandwiches

Calories 212kcal

Ingredients

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

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.

Notes

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

Nutrition

Serving: 2sandwiches | Calories: 212kcal

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).