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Spanish Eggplant Spread Tapa Recipe


Spanish Eggplant Spread - Mezcla de Berenjena

Spanish Eggplant Spread - Mezcla de Berenjena

Lisa Sierra 2009 (c) Licensed to About.com Inc.
This is a simple and easy Spanish tapa recipe. Saute eggplant, garlic, green onions and olive oil, then whirl in a food processor until smooth. Spread warm over slices of rustic bread. In about 15 minutes you have a warm, garlicky appetizer or side dish.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


  • 1 lb eggplant, globe or Chinese
  • Spanish extra virgin olive oil
  • 2-3 medium cloves garlic
  • 6 green onions
  • 3-4 sprigs Italian (flat leaf ) parsley
  • salt
  • 2 tsp vinegar
  • rustic bread


This Spanish eggplant spread recipe makes 4 servings.

Cut eggplant into slices approximately 1/3 inch thick. Pour a few tablespoons of extra virgin olive oil into a large, heavy bottom frying pan and heat on medium. When hot, add eggplant and fry, stirring often.

While frying eggplant, cut green onions, including the green tops. Peel and finely mince the garlic cloves.

When eggplant is soft and browned on all sides (about 10 minutes), remove from pan and allow to cool on a plate. Pour 1-2 Tbsp olive oil into the same frying pan. Sauté green onions and garlic for 3-5 minutes. Remove from frying pan and place in a food processor, add vinegar, parsley and eggplant slices. Whirl until smooth. Adjust salt to taste.

Spread over slices of rustic bread.

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