Nadia's Eggplant Aubergine Spread

Experience the rich and smoky flavors of Nadia's Eggplant Aubergine Spread, a Mediterranean-inspired delight that's perfect for any occasion. This roasted eggplant spread combines velvety tahini, a zesty twist of lemon juice, and the warm depth of smoked paprika, all balanced by the freshness of chopped parsley. Roasted garlic adds a caramelized sweetness, while optional pomegranate seeds lend a burst of color and tangy crunch. This gluten-free, vegan spread is ideal for pairing with warm pita, crispy crackers, or fresh veggies, making it a versatile appetizer or snack. With just 10 minutes of prep time and effortless roasting, Nadia’s Eggplant Aubergine Spread is a wholesome, homemade dip that’s as easy to make as it is satisfying to enjoy.

Nutriscore Rating: 81/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 large Eggplant (Aubergine)
• 3 pieces Garlic cloves
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 2 tablespoons Tahini
• 2 tablespoons Parsley (fresh, chopped)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Smoked paprika
• 2 tablespoons Pomegranate seeds (optional, for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash the eggplants and pierce them a few times with a fork to allow steam to escape during roasting.

Step 3

Place the eggplants directly on a baking sheet lined with parchment paper. Add the unpeeled garlic cloves to the sheet. Drizzle 1 tablespoon of olive oil over the garlic cloves.

Step 4

Roast the eggplants and garlic in the oven for 35-40 minutes, turning the eggplants halfway through cooking. They should be soft and charred on the outside.

Step 5

Remove the eggplants and garlic from the oven and let them cool for 10-15 minutes until they’re cool enough to handle.

Step 6

Slice the eggplants open and scoop out the flesh into a mixing bowl. Discard the skins.

Step 7

Peel the roasted garlic cloves and add them to the eggplant flesh.

Step 8

Using a fork or immersion blender, mash the eggplant and garlic together until smooth but slightly textured.

Step 9

Add the remaining olive oil, lemon juice, tahini, parsley, salt, black pepper, and smoked paprika to the bowl. Mix until well combined.

Step 10

Taste and adjust seasoning as needed. Add more salt, lemon juice, or paprika as desired.

Step 11

Transfer the spread to a serving bowl and garnish with fresh parsley and pomegranate seeds if using.

Step 12

Serve with warm pita bread, crackers, or fresh vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1150.9g)

Amount per serving	% Daily Value*
Calories	883.4

Total Fat 62.7g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2421.2mg	0%
Total Carbohydrate 75.1g	0%
Dietary Fiber 35.6g	0%
Total Sugars 40.0g
Protein 17.9g	0%

Vitamin D 0IU	0%
Calcium 2449.4mg	0%
Iron 10718.1mg	0%
Potassium 2651.9mg	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: 60.3%

Protein: 7.6%

Carbs: 32.1%