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Aubergine and Sun-dried Tomato Spread

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This Mediterranean-inspired aubergine and sun-dried tomato spread is a sophisticated vegan dish that celebrates the rich, smoky flavours of roasted vegetables. By combining tender sautéed aubergine with mellow roasted garlic and punchy sun-dried tomatoes, you create a textured pâté that is both hearty and fresh. The addition of flat-leaf parsley and basil provides a vibrant lift, making it an ideal choice for a summer picnic or a stylish dinner party starter.

Ready to be served alongside crisp, toasted baguette slices, this versatile recipe fits perfectly into a plant-based diet. It is naturally healthy and provides a great way to enjoy the seasonal abundance of aubergines. For the best result, ensure you squeeze the excess moisture from the vegetables to achieve a concentrated, savoury flavour that develops even further if left to chill for an hour before serving.

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Ingredients for Aubergine and Sun-dried Tomato Spread

  • 1 head garlic

  • 100ml extra-virgin olive oil, divided

  • 1.1kg aubergine

  • 120ml oil-packed sun-dried tomatoes (90g), chopped, plus 2 tablespoons tomato oil

  • 1/2 cup chopped flat-leaf parsley

  • 1/2 cup chopped basil

  • 1 tablespoon fresh lemon juice

  • Accompaniment: toasted baguette slices

How to make Aubergine and Sun-dried Tomato Spread

Preheat oven to 204°C with rack in middle.

Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoons olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.

Meanwhile, cut aubergine into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze aubergine in a kitchen towel to remove liquid.

Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of aubergine until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining aubergine in olive oil in same manner (in 2 batches), transferring to bowl.

Add 150g cooked aubergine to garlic and coarsely mash together. Stir into remaining aubergine with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoons pepper. Season with salt and drizzle with tomato oil.

Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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