Savory Eggplant Spread

Preparation info

  • About

    4 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 medium eggplants
  • 3 tablespoons peanut oil
  • 1 small green pepper, cored, seeded and chopped
  • 3 celery ribs with leaves
  • 2 cups finely chopped onions
  • 1 garlic clove, finely minced
  • Salt and freshly ground black pepper
  • ¼ teaspoon grated nutmeg, or more
  • ¼ teaspoon curry powder, or more
  • ¼ teaspoon dried orégano
  • ½ teaspoon monosodium glutamate
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons tomato paste, or more
  • Toasted sesame seeds


    1. Trim off the ends of the eggplants. Do not peel the eggplants, but cut them into one-inch cubes.

    2. Heat the oil and cook the eggplants, green pepper, celery, onions and garlic with salt and pepper to taste, the nutmeg, curry powder and orégano until the vegetables are tender.

    3. Stir in monosodium glutamate, Worcestershire sauce and tomato paste. While still hot, blend in a blender or put the mixture through a food mill.

    4. Spread on toast or crackers and serve sprinkled with toasted sesame seeds.