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Homemade Spanish Eggplant

This recipe was created to be similar to the store bought Spanish Eggplant options and made without frying so that it would be a little easier and require less standing. Here we use garlic powder and dried parsley, because that was what was on hand, fresh would probably be even better.

  • Duration
  • Cook Time
  • Prep Time
  • 1 cup ServingsServings


  • 1 unpeeled eggplant cut in ¼ to ½ inch slices.
  • 1-2 tablespoons Canola oil for the eggplant
  • Oil spray
  • 1 large Spanish onion
  • 1-2 tablespoons Canola oil for the onion
  • Salt, to taste
  • Freshly ground pepper, to taste
  • Garlic powder, to taste
  • Parsley Flakes, to taste
  • 2-3 ribs celery or ½-whole red pepper
  • 2-3 tablespoons tomato paste
  • Marinara sauce to taste, optional


Toss eggplant with a little oil, salt and freshly ground pepper. Place in a single layer on a foil-lined baking sheet sprayed with oil spray. Spray tops with oil spray. Bake for 20-30 minutes in a 400°F oven.

In the meantime, peel the Spanish onion, cut in half and then cut thin half-moon slices. Sauté in oil and season with salt, freshly ground pepper, garlic powder and parsley flakes. Once the onion slices are softened, add thin slices of celery, approximately 2-3 ribs. Or, add thin slices of red pepper. Season with salt and pepper to taste. Add tomato paste to your liking to the pan and cook until it starts to bloom. Add a bit of water. You may want to add some Marinara sauce, depending on your preference. I would suggest ¼-½ cup.

Combine eggplant and sautéed vegetables. Season to taste. Add more sauce, if desired. Serve warm as a side dish or at room temperature or cold as an appetizer.

Source: This recipe was contributed by a Joy of Kosher reader who wishes to remain anonymous.