Eggplant and Zucchini Spread

Eggplant and Zucchini Spread

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People always ask me what I eat when I’m feeling a little peckish, but a piece of fruit or some veggie sticks aren’t going to do it for me. Well, as I’ve mentioned before in previous posts, I am a huge fan of spreads. I love any kind of plant based or nutty spreads and a day doesn’t go by when I’m not dipping into one of my favourites and thinning it out on a fresh slice of organic spelt, or zea bread.

Spreads are so versatile that I often use them as dips, and if you create the perfect consistency, usually by adding extra lemon juice, olive oil or vinegar, you can also use it as a salad dressing.

This Eggplant and Zucchini Spread is the one I am currently obsessed with. I hope you enjoy it.


1 large eggplant
2 large zucchinis
½ cup olive oil
2 tbsp white wine vinegar
1 tsp salt and pepper each
1½ tsp minced roasted garlic (optional)
Pinch of red pepper flakes
¼ tsp oregano
Juice from half a lemon


1.Remove the skin from your eggplant and zucchini, slice vertically and rinse.
2.Place sliced eggplant and zucchini on a baking pan and drizzle each slice with olive oil on both sides.
3.Roast at 200C for 10-12 minutes (if needed do the fork test to see if they are ready). Remove and allow cooling.
4.Cut the eggplant and zucchini into small pieces and place into your food processor. Add in the remaining ingredients except for the olive oil. Pulse a few times until combined and gradually add in your olive oil while the processor is running until you get your desired consistency.
5.Store in an airtight container (I always prefer using glass containers). I will last in the refrigerator for up to a week.






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