Aubergine Spread – Healthy And Delicious Side-Dish

I like the taste of aubergines/eggplants, especially when marinated and added to a salad. Unlike me, my husband, before he met me and started eating the meals I am cooking, has always avoided eating this vegetable.

The recipe I am presenting today I am sure would make even the haters to change their minds, because, like my husband said, he would never’ve guessed that this dip/spread was made with aubergines. Win, win for me!

I was browsing for a recipe that I can use to make the 2 aubergines I had at home and came across Pep-4o’s post, click here to see it. The recipe suggests to make fried chicken with tomatoes and aubergine sauce to serve it with. I decided to try the aubergine sauce and made a delicious spread that I love as a side dish to different meaty or vegetarian meals or just on a toasted slice of bread.

I think the recipe is very easy to do and most importantly – it has delicate flavours making it ideal as a healthy spread when you are in a hurry or just need something healthy.

I didn’t blend the baked aubergines very finely, you can still see small pieces of the vegetable skin. I did that just to add some colour and texture to the dish, otherwise it would’ve looked really bland.

My advice is to use lime juice, but do not add too much so that to not make the dish tart.

See my interpretation below!

Aubergine Spread  


  • 2 medium aubergines/eggplants

  • 3-4 garlic cloves

  • 2tbsp lemon/lime juice

  • salt and pepper

  • 50gr butter

  • 1tbsp flour

  • 75gr grated cheddar

  • 250ml crème fraiche

  • 2-3tbsp olive oil


  1. Wash the aubergines and cut in slices, salt them and leave aside for 20-30 minutes

  2. After that time, wash the aubergines again, pat dry them with kitchen paper and arrange them in a baking tray. Add the oil on top and salt them. Bake at 190°C for 20 minutes or until golden

  3. When the aubergines are ready and baked, put them in the blender and blend together with the garlic cloves and lemon juice. Season with salt and pepper

  4. In the frying pan, melt the butter and add the flour, combine well

  5. Add the aubergine paste, the grated cheese and crème fraiche

  6. Stir for a minute or two until all the ingredients are well combined and the cheese has melted

Serve hot or cold with toasted bread.


Let me know what kind of spread you most often eat with your sandwiches or toast, just leave a comment below.

Have a great day!

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