Eggplant Paste Recipe

50 minutes



We are with you in this article with our delicious eggplant paste recipe that you can use on bread for breakfast. I use a fork to mash the eggplant dip. You want the mixture to be somewhat smooth but still retaining some of the eggplant’s texture.

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Adjust Servings
2 medium eggplants
3 red peppers
4 tomatoes
1 onion
3 cloves of garlic
1 tea glass of olive oil
1 tablespoon of hot pepper and red chili pepper

Nutritional Information

7.9g Fat
22mg Sodium
21.8g Carbohydrate
4.3g Protein




First of all, we wash the eggplants and red peppers well and make 5 holes on them with a fork.
Then we wrap the eggplant and red peppers in foil and roast them in the oven.
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Add olive oil and onions

We slice the onion in cold cuts and sauté in olive oil.
We also chop the garlic and add it on the onions.
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Add tomatoes

Peel the tomatoes and pass them through the rondo.
Add the tomatoes on the rondo over the onions and roast them well.
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When the tomatoes are well hydrated, peel the eggplant and red pepper, finely chop them and add them to the tomatoes.
We add salt to our eggplant paste and roast the whole mixture.
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When our paste absorbs its water, we take it from the stove.
We pass our eggplant paste through a food processor.
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Service dish

Our eggplant paste is ready for service.
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*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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