Roasted Eggplant Spread
A silky, smoky, and deeply savory Mediterranean-inspired dip that pairs perfectly with warm pita or crusty bread.
Ingredients
- •2 medium eggplants (about 1.5 lbs total)
- •3 tablespoons extra virgin olive oil
- •2 tablespoons tahini paste
- •1 medium lemon, juiced
- •2 cloves garlic, minced
- •1/2 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •1/2 teaspoon kosher salt
- •2 tablespoons fresh parsley, finely chopped
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Prick the eggplants in several places with a fork, place them on the baking sheet, and roast for 30 to 40 minutes until the skins are charred and the flesh is completely soft.
- 3
Remove the eggplants from the oven and let them cool slightly, then slice them open and scoop out the soft flesh into a colander to drain any excess liquid for 10 minutes.
- 4
In a food processor or a large bowl, combine the eggplant flesh, olive oil, tahini, lemon juice, garlic, cumin, paprika, and salt.
- 5
Pulse or mash with a fork until you reach your desired consistency—either smooth or slightly chunky.
- 6
Transfer the spread to a serving bowl, garnish with fresh parsley and a drizzle of olive oil, and serve at room temperature.
💡 Chef tips
- For a deeper smoky flavor, you can char the eggplants directly over a gas stovetop flame until the skin is blackened before roasting them in the oven.
- This spread tastes even better the next day after the flavors have had time to meld in the refrigerator.
- Store in an airtight container in the refrigerator for up to 4 days.
✅ How it should turn out
The finished spread should be creamy and light with a distinct smoky aroma, a bright citrus tang, and a rich, savory finish.