Roasted Eggplant Aubergine Spread
Transform your appetizers or snack spreads with this bold and creamy Roasted Eggplant Aubergine Spread! Perfectly roasted eggplants, with their smoky, caramelized flavor, form the base of this Mediterranean-inspired dish, complemented by a luscious blend of tahini, zesty lemon juice, and aromatic garlic. A drizzle of extra virgin olive oil enhances its velvety texture, while a sprinkle of fresh parsley adds a burst of freshness. Ready in under an hour, this wholesome, plant-based spread is a versatile crowd-pleaser, ideal for pairing with warm pita, crunchy veggies, or your favorite crackers. Whether you're hosting a gathering or meal-prepping for the week, this roasted eggplant dip promises to be a flavorful, nutrient-packed addition to your table!
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Ingredients
- 2 pcs large eggplants (aubergines)
- 3 pcs garlic cloves, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp tahini
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Step 2
Rinse the eggplants under cold water and pat them dry. Prick them all over with a fork to prevent bursting during roasting.
Step 3
Place the eggplants on the prepared baking sheet and roast them in the preheated oven for 35-40 minutes, turning them halfway through. The eggplants are ready when the skins are charred, and the flesh feels soft and tender.
Step 4
Remove the eggplants from the oven and let them cool slightly. Once cool enough to handle, cut them open and scoop out the soft flesh, discarding the skins.
Step 5
Transfer the eggplant flesh to a food processor. Add the minced garlic, olive oil, lemon juice, tahini, salt, and ground black pepper.
Step 6
Blend the mixture until smooth and creamy. Taste and adjust seasoning if necessary.
Step 7
Transfer the spread to a serving bowl. Garnish with chopped fresh parsley, if desired, and drizzle with a little extra olive oil for presentation.
Step 8
Serve the roasted eggplant spread warm or at room temperature with pita bread, crackers, or fresh vegetables. Enjoy!
Nutrition Facts
| Serving size | (1121.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 836.5 |
| Total Fat 62.1g | 0% |
| Saturated Fat 9.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1236.3mg | 0% |
| Total Carbohydrate 68.8g | 0% |
| Dietary Fiber 33.9g | 0% |
| Total Sugars 36.1g | |
| Protein 17.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2432.3mg | 0% |
| Iron 10717.3mg | 0% |
| Potassium 2518.2mg | 0% |
Source of Calories