Roasted Eggplant Spread
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Source: https://recipheon.com/en/recipes/snacks/roasted-eggplant-spread
About this recipe
Roasted eggplant spread is a creamy snack made with eggplant, tahini, garlic, olive oil, and lemon juice. Roasting makes the eggplant flesh soft, mild, and lightly smoky, while the tahini gives the spread a deeper sesame flavor. Lemon juice brightens everything, garlic adds bold flavor, and olive oil helps create a smooth consistency. After roasting, drain off excess liquid from the eggplant so the spread does not become watery. This recipe works well as a spread for bread, raw vegetable sticks, or a homemade-style dip.
Ingredients
Servings: 2
1 eggplant
1 garlic clove
1 tablespoon tahini
1 tablespoon olive oil
juice of 1/2 lemon
To serve
raw vegetable sticks or bread
Steps
Preheat a conventional oven (no fan) to 220°C and position a rack in the middle. Prick the eggplant in several places, place it on a parchment-lined baking sheet, and roast for 30–40 minutes, until the skin is wrinkled and the flesh is completely soft when pressed. Let cool slightly.
Cut the eggplant open, scoop out the flesh, drain off any visible excess liquid, and transfer it to a blender.
Add the garlic, tahini, olive oil, and lemon juice, then blend until smooth.
Taste and serve after cooling slightly with vegetables or bread.
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