Malidzano Eggplant Spread

Malidzano Eggplant Spread


"Mediterranean eggplant spread... an unusual blend of ingredients that come together in wonderfully delicious way! Spread on pita chips or baguette slices."


40 m servings 354 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). Brush eggplants lightly with olive oil, pierce the eggplant skin with a knife, and place them in the oven. Roast until the skins are brown and the eggplant is soft, about 30 minutes. Remove from the oven, cool slightly, peel, and cut into chunks. Set aside in a bowl to drain off some of the liquid.
  2. Place the eggplant chunks into the container of a food processor, along with the garlic, feta cheese, walnuts, and olive oil. If it doesn't all fit, do this in batches then stir together. Process until well blended with just a few small chunks. The consistency should be thick. Transfer to a bowl, and season with salt and pepper. Serve as a side dish or appetizer.
  • profile image

Your rating



  1. 37 Ratings


traditional melidzano does not use walnuts, it uses breadcrumbs. Also, you should add a tablespoon of lemon juice. Leave out one of the cloves of garlic. Otherwise, this is great.

I have had an eggplant spread at a Romanian friend's house ... this was not even close to as good. First of all, WAY too garlicky..and I like garlic. Secondly, and maybe most importantly, the ...

Really loved this recipe Samovila! I threw everything into my food processor expect for the feta as I wanted to be able to see the cheese crumbles throughout the spread. Also, I suggest piercing...

So the original recipe didn't sound very appealing, however with some modifications my entire beach-family raved about this app. Y'all, roast the garlic while you are roasting the eggplant to t...

My fiancee and I LOVED this spread! The flavor was outstanding and, aside from the longish bake time, it was a cinch to make. I will definitely make this for our next family gathering...maybe ...

So, I didn't keep to the recipe, but I thought this was a lovely idea. I had leftover grilled eggplant (soaked in garlic, olive oil and balsamic vinegar) and decided to use that to make this re...

Was looking for something a bit different for the eggplant in the fridge. I had all these items in the house..... WAS GREAT. I also had a bit of pesto and hummos leftovers and added about table...

This was a great spread and can be easily altered to suit one's taste. Thanks!

I left the skin on the eggplant and I must say that I LOVED this dip. It was WONDERFUL. Thank you very much.