Homemade Eggplant Cream

Everything we can prepare at home, we make it ourselves. Mainly, if it is quick and easy to make. The homemade eggplant cream is just like that. But, it is true for all dips and sauces. It usually takes for 15 minutes to make, if you just need to mix. If it needs to be baked, it takes for around 40 to 50 minutes.

But how is homemade eggplant cream made?

Wash the eggplant and wipe with a paper towel. Leave the eggplant whole and place it into a baking tray and pierce a lot of holes on the skin with a chrome fork. This helps the steams to pass through the eggplant. (Important to use chrome cutlery because the flesh of the eggplant turns black from the aluminium). Bake the eggplant for around 50 minutes or until the flesh is tender.

While the eggplant is roasting, prepare the other ingredients. Peel a half of red onion and 1 clove of garlic. Chop the red onion and mince garlic. I usually chop them finely and I leave a little bit large chunks to garnish.

eggplant cream ingredients
Homemade Eggplant Cream Ingredients

When the eggplant baked and the flesh has tendered well take it out of the oven and start preparing it for the cream. Cut the baked eggplant in half lengthwise and open it. Be careful, because the steam coming out of it is very hot.

With a spoon scrape out the flesh from the skin with seeds together and put it in a mixing bowl. Then add the chopped red onion, the minced garlic and a tablespoon mayonnaise. Season with 2 big pinches of salt and a bit of ground pepper. Serve with fresh white bread or toast or you can use the cream with tortilla chips as a dip. Garnish with parsley leaves and thinly sliced red onion on top and enjoy!

Scrape out the eggplant flesh
eggplant cream

Homemade Eggplant Cream

There is nothing better than a homemade eggplant cream recipe, from which we spread the finished cream on a fresh crispy toast.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetizer, Dinner, Dips & Sauces
Cuisine Transylvania
Recipe Typeeasy, homemade, vegetarian
Servings 2


  • 1 eggplant
  • ½ red onion
  • 1 cloves large garlic
  • 2 big pinches of salt
  • ground pepper (to taste)
  • 1 tbsp mayonnaise


  • Roast the eggplant at 350 F (180 C) for about 50 minutes.
  • While the eggplant is roasting, peel and chop the red onion and mince the garlic.
  • When the eggplant baked, scoop the eggplant flesh from the skin with "chromium" fork.
  • Finally, mix all the ingredients, season with salt and pepper and serve with toast or tortilla chips.


The above figures assume a cup with a volume of 250 ml. 

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