Caribbean Eggplant Spread


Searching for something smashing to serve your vegan dinner guests? Love eggplant and all the versatility it offers? This flexible savory spread is for you.

A while back, I reviewed a fantastic cookbook over on Wanderlust and Lipstick called The Tropical Vegan Kitchen. It was full of phenomenal “party in your mouth” recipes, but one in particular caught my attention. Caribbean eggplant spread. For those who love the Middle East eggplant dip baba ghanoush, this will be right up your alley. It’s a similar texture, but infused with the flavors of the Caribbean instead.

What you need:

1 large eggplant, 1 finely chopped plum (Roma) tomato, 3 tablespoons chopped red onion, 3 tablespoons chopped fresh cilantro, 1 large clove minced garlic, 2 tablespoons lime juice, 1 tablespoon canola oil, ˝ teaspoon sugar, a pinch each of coarse salt and black pepper, Jamaican jerk seasoning to taste.

What you do:

Cut the eggplant in half lengthwise and roast for 1 hour in a 375 degree Fahrenheit oven. Scoop out pulp from skin and place in a food processor. Pulse until you have a smooth paste. Add all the other ingredients and pulse lightly until everything is mixed through.

Chef’s note:

The original recipe called for peeling and cutting up the eggplant and then boiling it. That was too much work for me, so I roasted it as I would with a batch of baba ghanoush. Also, I usually double this recipe because we love it and add a very liberal amount of jerk seasoning. Basically, as long as you get the produce ingredient list right, you can eyeball this recipe and still have it come out OK. You know how much I love that.

Serve with pita bread, crackers or crusty bread.

Photo Credit: Robyn Gallagher

This article was submitted to the January13, 2010 edition of Wanderfood Wednesday.


  1. Liv says:

    I’m always looking for tasty eggplant recipes; this one sounds terrific! I’m also into nice and easy eyeball recipes. Thanks for the heads up!

  2. Hi Liv!
    Thanks for stopping by to comment. I see you are getting into the whole reduced meat and dairy kick too. I don’t know that I’ll ever be completely vegan, but it sure does help to have some tasty recipes on hand that we actually enjoy as we work on reducing as much as we can. This recipe really is fantastic. I’ve been making it nonstop since I discovered it. Checked out your blog. Looks like you are a fellow traveler as well.

  3. jessiev says:

    yum! eggplant is so yummy – what a great recipe!

  4. Hi Jessie,

    I promise you, it is a total “party in the mouth”. I like to make it with the paste type of Jamaican jerk seasoning in the glass jar, but I suppose it would still be good with a dry seasoning blend. The paste just takes it over the top though, in my opinion. When the book title said tropical vegan food, I expected everything to be pineapple flavored for some reason, but there are plenty of savory recipes in it as well. It’s one of the better cookbooks I’ve had the opportunity to review, to be honest with you.

    By the way, I’m with Liv on the always looking for fresh new eggplant recipes thing. So I’d be interested in any that either of you had as well. Thanks for stopping by. Keep up the great tweets!

  5. Wanderluster says:

    Yum Yum Yum. This sounds like a great dish for a dinner party appetizer!

  6. I think you’re right, Wanderluster. With toasted bread rounds, perhaps?

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