Vegan Romanian Eggplant Spread

This Vegan Romanian Eggplant Spread is perfect for breakfast or appetizers, and it’s healthier since it has vegan mayonnaise in it.

Ingredients:

• 4 roasted eggplants
• 150 g of vegan mayonnaise (find the recipe here)
• salt and pepper to taste
• 1/2 a small onion
• 1 teaspoon of mustard
• 1 tablespoon of lemon juice

This is a very traditional recipe in my country, with the exception that in the original recipe, people use homemade mayonnaise with fresh eggs, instead of what I’m making today, eggplant spread with vegan mayonnaise.

I can honestly tell you that you don’t taste the difference AT ALL. Trust me on this.

When you are making vegan mayonnaise with soy milk, you have to use the 2:1 ratio, that is a mild tasting oil and soy milk. Whatever quantity of milk you are using, double the oil quantity.

(Ex: 50 ml of soy milk + 100 ml of oil)

Above, you have the link to the vegan mayonnaise recipe. Set aside.

Start by roasting the eggplants in the oven. (I roasted eggplants last summer and I had them in the freezer already peeled.) If you have roasted eggplants in the freezer, use that, if not, roast some now.

Wash 4 eggplants and pierce them with a fork to make sure that they are cooked through and soft.

Bake them at 180*C until they’re fork tender, for approx. 30 minutes. Take them out of the oven and let cool for 10 minutes, until you can peel them without burning yourself.

Peel every eggplant and add the «meat» into a blender or a food processor. Add the onion and blend until smooth.

Finally, add the mayonnaise you’ve made earlier and blend just to combine. Pour the spread into a bowl and serve with pita chips, veggies or just a slice of good bread.

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Vegan Romanian Eggplant Spread

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

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Ingredients

• 4 roasted eggplants
• 150 g of vegan mayonnaise, find the recipe here
• salt and pepper to taste
• 1/2 a small onion
• 1 teaspoon of mustard
• 1 tablespoon of lemon juice

Instructions

1. Start by roasting the eggplants in the oven. (I roasted eggplants last summer and I had them in the freezer already peeled.) If you have roasted eggplants in the freezer, use that, if not, roast some now.
2. Wash 4 eggplants and pierce them with a fork to make sure that they are cooked through and soft.
3. Bake them at 180*C until they're fork tender, for approx. 30 minutes. Take them out of the oven and let cool for 10 minutes, until you can peel them without burning yourself.
4. Peel every eggplant and add the "meat" into a blender or a food processor. Add the onion and blend until smooth.
5. Finally, add the mayonnaise you've made earlier and blend just to combine. Pour the spread into a bowl and serve with pita chips, veggies or just a slice of good bread.