Eggplant Spread

Gina Skillings

Similar to our typical Armenian eggplant spread recipes, this one comes from my dear friend, Gina Skillings, a true vegetarian. I hope you’ll enjoy this as much as I do. It’ll be a great addition to your lenten recipe collection!

Eggplant Spread

1 eggplant
1 onion, chopped
2 cloves garlic, chopped
1 tomato, chopped
2 Tbsp. olive oil
½ tsp. salt
¾ tsp. lemon-pepper
½ tsp. dried basil
1½ tsp. dried oregano


1. Slice eggplant, sprinkle liberally with salt. Wrap in kitchen towel and let sit for half an hour. Rinse eggplant slices and pat dry.
2. Grill eggplant on an oiled stovetop grill pan (or outdoor grill) until golden on both sides. Cool slightly and chop coarsely.
3. Sautė onions and garlic in olive oil until onion is transparent.
4. Add tomato and eggplant to onion mixture. Cook until tomato and eggplant are very soft, about 10 minutes. Stir in spices.
5. Transfer to food processor and blend well. Adjust seasonings.
6. Serve with crackers, bread or vegetables dippers.

(Visited 283 times, 1 visits today)


  1. Marash Girl March 19, 2011 at 7:11 pm

    This sounds like a recipe that my Marashtsi mother-in-law used to love to prepare!

  2. Gina March 21, 2011 at 9:21 pm

    I'm glad you like this recipe! I was just browsing through your recipe list and have found one to try out tonight, vegetable bulgur, sounds perfect as I just picked some fresh beans and tomatoes from the garden. Thanks!

  3. Robyn March 21, 2011 at 9:36 pm

    Terrific! Fresh veggies from your garden will be perfect in that dish. Enjoy!

  4. Gina March 22, 2011 at 3:18 pm

    It turned out great! I discovered that I had no broth made but had some leftover mushroom-wine gravy so I cooked it in that rather than the broth. I forgot to put the chick peas in but it was delicious.

  5. Anonymous April 2, 2011 at 5:14 am

    This is a Russian-armenian reipe called Ekra. My mother in law brought thiswith her in the 30"s and we have been making it ever since. the original rcipe called for roasting it whole along with a green pepper. Peel the peper, chop. Skin the eggplant and proceed. no need to wrap and salt. Delicious. We add i small can of Hunts tomato sauce. You can find it in the St. Stephen's Armenian Church of Watertown, Mass, cookbook.

  6. Robyn April 2, 2011 at 3:38 pm

    There is also an excellent recipe for Ekra in Dorothy Arakelian's cookbook, "Come Into My Kitchen" which is available through 'Our Favorites'. Just scroll down to the bottom of the page and you'll be able to purchase her cookbook through


Leave A Comment

Your email address will not be published. Required fields are marked *