Roasted Eggplant Spread
A silky, smoky, and deeply flavorful Mediterranean-inspired spread that pairs perfectly with warm pita bread or fresh crudités.
Ingredients
- •2 medium eggplants (about 1.5 lbs total)
- •3 tablespoons extra virgin olive oil
- •2 tablespoons tahini
- •1 medium lemon, juiced
- •2 cloves garlic, minced
- •1/2 teaspoon ground cumin
- •1/4 cup fresh parsley, finely chopped
- •1/2 teaspoon kosher salt
- •1/4 teaspoon smoked paprika for garnish
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern without cutting through the skin.
- 3
Brush the cut sides generously with olive oil and place them cut-side down on the baking sheet.
- 4
Roast for 30 minutes or until the skin is wrinkled and the flesh is completely soft and collapsing.
- 5
Allow the eggplant to cool for 10 minutes, then scoop the soft flesh out with a spoon, discarding the stems and tough skins.
- 6
In a food processor or a large bowl, combine the eggplant flesh, tahini, lemon juice, garlic, cumin, and salt.
- 7
Pulse or mash with a fork until you reach your desired consistency—either smooth or slightly chunky.
- 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 whole eggplants directly over a gas flame until the skin is blackened before roasting in the oven.
- If the spread is too thick, add an extra tablespoon of olive oil or a splash of warm water to reach a creamier texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors actually improve after sitting for a few hours.
✅ How it should turn out
The finished spread should have a velvety, creamy texture with a distinct smoky aroma and a bright, savory taste balanced by the nuttiness of the tahini and the zest of fresh lemon.