Eggplant Aubergine Roasted Garlic Spread
Indulge in the smoky, velvety goodness of this Eggplant Aubergine Roasted Garlic Spread, a Mediterranean-inspired recipe that's as versatile as it is delicious. Roasted to perfection, the eggplants and caramelized garlic create a rich, earthy base, enhanced by the nutty creaminess of tahini and the bright tang of fresh lemon juice. A hint of paprika adds depth, while a drizzle of olive oil and optional parsley garnish bring a fresh finish. Perfect as a dip for pita bread, a spread for sandwiches, or a topping for roasted vegetables, this easy-to-make dish is naturally vegan, gluten-free, and irresistibly flavorful. Ready in just over an hour, it's an ideal choice for entertaining or elevating everyday meals.
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (aubergine)
- 1 whole bulb Garlic
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons Tahini
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants, pat them dry, and pierce the skin in several places with a fork to allow steam to escape while roasting.
Cut the top off the garlic bulb to expose the cloves, then drizzle with 1 tablespoon of olive oil. Wrap the garlic bulb in aluminum foil.
Place the eggplants on a baking sheet lined with parchment paper, and add the foil-wrapped garlic to the same sheet.
Roast the eggplants and garlic in the preheated oven for 40-50 minutes, or until the eggplants have collapsed and the garlic is soft and caramelized.
Remove from the oven and let cool for 10-15 minutes, until safe to handle.
Carefully scoop out the flesh of the eggplants and transfer it to a food processor or blender.
Squeeze the roasted garlic cloves out of their skins and add them to the food processor.
Add the remaining olive oil, lemon juice, tahini, salt, black pepper, and paprika to the processor.
Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
Transfer the spread to a serving bowl, garnish with chopped fresh parsley, and an extra drizzle of olive oil if desired.
Serve warm or at room temperature with pita bread, crackers, or vegetable sticks, or use as a spread for sandwiches and wraps.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 22.3 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2465 mg | 190% | |
| Iron | 10717.4 mg | 59541% | |
| Potassium | 1788 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
