Roasted Eggplant Spread
A smoky, velvety Mediterranean-inspired dip that pairs perfectly with warm pita bread or fresh vegetable crudités.
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 sea 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 several times with a fork, place them on the baking sheet, and roast for 30 to 40 minutes until the skin is charred and the flesh is completely soft.
- 3
Remove the eggplants from the oven and let them cool for 10 minutes, then slice them open and scoop out the soft flesh into a colander to drain any excess liquid for 5 minutes.
- 4
Transfer the eggplant flesh to a food processor or a mixing bowl.
- 5
Add the tahini, lemon juice, minced garlic, olive oil, cumin, and salt.
- 6
Pulse or mash with a fork until you reach your desired consistency—either smooth or slightly chunky.
- 7
Taste and adjust the salt or lemon juice if needed.
- 8
Transfer to a serving bowl, garnish with fresh parsley and a sprinkle of smoked paprika, and drizzle with a little extra olive oil before serving.
💡 Chef tips
- For an even deeper, smokier flavor, 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 melded in the refrigerator.
- Store in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished spread should have a creamy, slightly rustic texture with a rich, smoky aroma and a balanced tangy, nutty flavor.