Roasted Eggplant Spread
A silky, smoky, and deeply savory Mediterranean-inspired dip that pairs perfectly with warm pita or fresh crunchy vegetables.
Ingredients
- •2 medium eggplants (about 1.5 lbs total)
- •3 tablespoons extra virgin olive oil
- •2 tablespoons tahini paste
- •1 clove garlic, minced
- •2 tablespoons fresh lemon juice
- •1/2 teaspoon ground cumin
- •1/2 teaspoon kosher salt
- •2 tablespoons fresh parsley, finely chopped
- •1 pinch smoked paprika for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Prick the eggplants all over 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, let them cool slightly, then slice them open and scoop out the soft flesh into a colander to drain excess liquid for 10 minutes.
- 4
In a food processor, combine the eggplant flesh, olive oil, tahini, garlic, lemon juice, cumin, and salt.
- 5
Pulse the mixture until it reaches your desired consistency—either smooth and creamy or slightly chunky.
- 6
Transfer the spread to a serving bowl, garnish with fresh parsley and a sprinkle of smoked paprika, and serve at room temperature.
💡 Chef tips
- For a deeper smoky flavor, char the eggplants directly over a gas stovetop flame until the skin is blackened before finishing them in the oven.
- This spread tastes even better the next day after the flavors have melded in the refrigerator; store it in an airtight container for up to 3 days.
- If you prefer a thinner consistency, add an extra tablespoon of olive oil or a splash of water while blending.
✅ How it should turn out
The finished spread should have a velvety, light-brown texture with a rich, smoky aroma and a balanced profile of nutty tahini and bright citrus.