Smoky Eggplant Spread

Grilled meats and hefty fish steaks are an obvious pair for most red blends, though many have the versatility to accompany a hearty vedge as well. Try this smoky eggplant spread, whose umami rich flavors are a great balance to this wine.


Smoky Eggplant Spread
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Servings: 6
  • 1 large eggplant
  • 1 clove garlic grated
  • 8 mint leaves chopped
  • 1/2 cup feta cheese crumbled (less if you prefer)
  • 1-2 tablespoons of extra virgin olive oil
  • Salt
  • Black pepper
  • Crusty bread or crackers
  1. Pierce an eggplant with a knife in several spots and place on a foil-lined baking sheet.
  2. Put in oven under the broiler (10 inches or so away from the heat), and cook, turning every couple of minutes, until the skin is charred and the eggplant is well softened.
  3. Remove from the oven, wrap the foil around it to trap the steam, and let cool slightly.
  4. In a bowl, grate the clove of garlic.
  5. Peel the eggplant and chop until fairly mushy. Add to bowl with the garlic.
  6. Add chopped mint, a drizzle (1-2 tablespoons) of extra virgin olive oil, and season well with salt and pepper.
  7. Finally stir in crumbled feta (more cheese will yield a creamier spread, or simply top as a garnish, it's up to you).
  8. Serve with crusty bread or crackers.


Try with the Vitiano Rosso.


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1 Comment

  1. Reply


    June 1, 2018

    Eggplant isn’t typically my thing, but your smoky eggplant spread is heavenly! Love the feta to round it out.


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