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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

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: 2sandwichesCalories: 212kcal
Keyword bruschetta recipe, easy appetizer, easy brunch, easy vegetarian, eggplant, lunch idea, sun-dried tomatoes, vegan appetizer, vegan lunch
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