Eggplant Aubergine Roasted Garlic Spread

Indulge in the smoky, velvety goodness of this Eggplant Aubergine Roasted Garlic Spread, a Mediterranean-inspired recipe that's as versatile as it is delicious. Roasted to perfection, the eggplants and caramelized garlic create a rich, earthy base, enhanced by the nutty creaminess of tahini and the bright tang of fresh lemon juice. A hint of paprika adds depth, while a drizzle of olive oil and optional parsley garnish bring a fresh finish. Perfect as a dip for pita bread, a spread for sandwiches, or a topping for roasted vegetables, this easy-to-make dish is naturally vegan, gluten-free, and irresistibly flavorful. Ready in just over an hour, it's an ideal choice for entertaining or elevating everyday meals.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 medium-sized Eggplant (aubergine)
• 1 whole bulb Garlic
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 2 tablespoons Tahini
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the eggplants, pat them dry, and pierce the skin in several places with a fork to allow steam to escape while roasting.

Step 3

Cut the top off the garlic bulb to expose the cloves, then drizzle with 1 tablespoon of olive oil. Wrap the garlic bulb in aluminum foil.

Step 4

Place the eggplants on a baking sheet lined with parchment paper, and add the foil-wrapped garlic to the same sheet.

Step 5

Roast the eggplants and garlic in the preheated oven for 40-50 minutes, or until the eggplants have collapsed and the garlic is soft and caramelized.

Step 6

Remove from the oven and let cool for 10-15 minutes, until safe to handle.

Step 7

Carefully scoop out the flesh of the eggplants and transfer it to a food processor or blender.

Step 8

Squeeze the roasted garlic cloves out of their skins and add them to the food processor.

Step 9

Add the remaining olive oil, lemon juice, tahini, salt, black pepper, and paprika to the processor.

Step 10

Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.

Step 11

Transfer the spread to a serving bowl, garnish with chopped fresh parsley, and an extra drizzle of olive oil if desired.

Step 12

Serve warm or at room temperature with pita bread, crackers, or vegetable sticks, or use as a spread for sandwiches and wraps.

Nutrition Facts

Serving size	(796.5g)

Amount per serving	% Daily Value*
Calories	866.1

Total Fat 61.9g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 2421.5mg	0%
Total Carbohydrate 67.0g	0%
Dietary Fiber 24.3g	0%
Total Sugars 22.9g
Protein 18.3g	0%

Vitamin D 0IU	0%
Calcium 2534.4mg	0%
Iron 10718.0mg	0%
Potassium 1910.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.0%

Protein: 8.1%

Carbs: 29.8%