Eggplant Spread Recipe (2024)

FAQs

How long does eggplant spread last in the fridge? ›

(Discard excess liquid and skins). Mash the roasted eggplant into the tahini mixture with a fork until somewhat smooth with some texture remaining. 5Cool to room temperature then stir in parsley and drizzle the top with olive oil. Store in an airtight container and refrigerate up to 5 days.

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

Based on a traditional Bulgarian recipe (and made in Bulgaria to boot), our Eggplant Garlic Spread is stellar on sandwiches, toast, crackers, and crostini, to be sure. But it also makes for a mighty flavorful addition to a traditional ratatouille—particularly when said ratatouille is paired with penne pasta…

Eggplants can be grilled, steamed, braised, stir-fried, deep-fried and roasted. For a smoky flavour, turn whole eggplants over an open flame on the barbecue or stovetop until the skin is charred, then scoop out the flesh. Choose eggplants with smooth and shiny skin that is even across the surface.

Once cool, halve the eggplant, scoop out the flesh, put them in a food processor or blender and mix them until smooth and creamy. Transfer the purée into freezer-safe containers and label. When you are ready to use your purée, simply thaw it in the refrigerator and add it to your favorite recipes.

When buying an eggplant, the flesh should be firm but give slightly when pressed, then bounce back. If your eggplant is soft to the touch, that's an indication that it's beginning to spoil. In addition, if the flesh of the eggplant is slimy, you'll want to throw it away.

Older recipes call for salting eggplant to draw out the bitter juices, but today's eggplants are less bitter (unless very large), so salting is largely unnecessary. It will, however, help the spongy flesh absorb less oil and crisp up like a dream.

The oil still left in the eggplant tissues contributes to the soft, buttery texture that's so appealing. Oil also carries the essence of added herbs and spices, so that eggplant dishes can become rich with the aromas and heady flavors of onions, peppers, anchovies, parsley, garlic, and lemon juice.

This eggplant garlic spread is excellent on crackers (especially Trader Joe's Pita Bite Crackers), pita bread, sourdough toast, sandwiches, fresh veggies and so much more.

Trader Joe's Eggplant Garlic Spread with Sweet Red Peppers

A: Label on jar says :Refrigerate after opening. Consume within 10 days after opening for best quality.

Why is my eggplant dip bitter? ›

Undercooked eggplant is often bitter, especially if you're using a thick-skinned globe eggplant commonly found at most grocery stores. Peel the skin or taste and cook the eggplant for a little longer if that's the case.

Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.

Baked eggplant Parmesan lasts three to five days in the refrigerator if stored properly. Store it in an airtight container for best results.

If it has a dull skin color, it's a sign of poor storage or down right bad quality. Wrinkles are a sign that the eggplant is old and was harvested a long time ago, so pass over wrinkly skin in favor of taut, tight eggplants. Also, avoid brown blemishes or soft spots.