Grilled Eggplant Aubergine Garlic Spread

Savor the smoky, creamy flavors of this Grilled Eggplant Aubergine Garlic Spread, a Mediterranean-inspired delight that's as versatile as it is delicious! Perfectly charred eggplants and roasted garlic create a robust and velvety base, enhanced by the zesty brightness of fresh lemon juice and a drizzle of olive oil. Add an optional touch of tahini for nutty depth, or sprinkle on smoked paprika for a hint of spice. This easy-to-make spread, ready in just 40 minutes, is ideal for serving with warm toasted bread, crisp vegetables, or crackers as an appetizer or snack. Garnished with fresh parsley and a touch of olive oil, this recipe is the perfect blend of wholesome ingredients and bold flavors, making it a must-try addition to your favorite dips.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Eggplants (aubergines)
• 6 large Garlic cloves
• 2 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 tablespoon Tahini (optional)
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Smoked paprika (optional)
• 1 tablespoon Parsley (for garnish)

Directions

Step 1

Preheat your grill or oven broiler to high heat.

Step 2

Wash the eggplants and pierce them in several places with a fork to allow steam to escape during cooking.

Step 3

Place the whole eggplants directly on the grill or under the broiler, turning every 5-7 minutes, until the skin is charred and the flesh is soft (about 20-25 minutes).

Step 4

While the eggplants are grilling, wrap the garlic cloves in aluminum foil with 1 tablespoon of olive oil. Place the foil packet on the grill or in the oven for 10-15 minutes until the garlic is soft and fragrant.

Step 5

Once cooked, remove the eggplants from the heat and let them cool for a few minutes. Peel off the charred skin, leaving only the soft flesh. Discard the skin.

Step 6

Transfer the eggplant flesh to a food processor or a mixing bowl. Squeeze the roasted garlic cloves from their skins and add them to the eggplant.

Step 7

Add the remaining 1 tablespoon of olive oil, lemon juice, tahini (if using), salt, black pepper, and smoked paprika (if using). Blend in the food processor or mash with a fork until smooth and creamy.

Step 8

Taste and adjust seasoning as needed, adding more salt, lemon juice, or olive oil based on your preference.

Step 9

Scoop the spread into a serving bowl and garnish with chopped parsley and a drizzle of olive oil.

Step 10

Serve with toasted bread, crackers, or fresh vegetables. Enjoy warm or chilled!

Nutrition Facts

Serving size	(719.1g)

Amount per serving	% Daily Value*
Calories	561.7

Total Fat 37.6g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2398.3mg	0%
Total Carbohydrate 54.6g	0%
Dietary Fiber 21.9g	0%
Total Sugars 22.3g
Protein 11.4g	0%

Vitamin D 0IU	0%
Calcium 194.5mg	0%
Iron 4.6mg	0%
Potassium 1667.1mg	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: 56.2%

Protein: 7.6%

Carbs: 36.3%