📍 The Black Sea Region⏱ 60 min🍽 Serves: 4plant-based

Roasted Eggplant Spread

Smoky-soft eggplant with a bright finish.

Where it comes from

Odesa Oblast, Mykolaiv Oblast, Kherson Oblast, Zaporizhzhia Oblast, Crimea, Sevastopol

History

Eggplant appetizers appear across Black Sea cuisines. Home versions roast, braise, or fry the vegetables. The dish does not belong exclusively to one city.

Today

This chopped version uses roasted eggplant and keeps some texture.

Ingredients

• 700 g eggplant
• 250 g tomatoes
• 100 g onion
• 10 g garlic
• 40 ml neutral cooking oil
• 15 ml lemon juice

Method

1. Prick the eggplants and roast at 390°F (200°C) for 35–45 minutes until completely soft.
2. Cool, peel, drain excess liquid, and chop the flesh.
3. Finely chop tomatoes, onion, and garlic.
4. Mix with the eggplant.
5. Dress with oil, lemon juice, and salt.
6. Refrigerate until serving.

How to serve

Serve chilled with bread. This is a fresh appetizer, not a canning recipe.

Sources

• Cultural background

Check ingredients for allergens. Times and amounts are approximate.