Eggplant Aubergine Spread
Elevate your appetizer game with this creamy, smoky, and irresistibly flavorful Eggplant Aubergine Spread. Made with roasted eggplants, nutty tahini, zesty lemon juice, and garlic, this Mediterranean-inspired dip is perfectly balanced and velvety-smooth. The oven-roasted eggplants lend a rich, smoky undertone, while fresh parsley and a pinch of paprika add vibrant color and a hint of spice. Ready in under an hour, this versatile spread pairs beautifully with warm pita, crunchy veggies, or artisan crackers, making it an ideal choice for parties, picnics, or a healthy snack at home. Both vegan and gluten-free, this wholesome recipe is sure to impress family and friends alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 eggplants (medium-sized)
- 3 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika (optional, for garnish)
- 2 tablespoons parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and pat dry the eggplants. Prick them all over with a fork to allow steam to escape during roasting.
Place the eggplants on a baking sheet lined with parchment paper or aluminum foil. Roast them in the preheated oven for 40-45 minutes, turning halfway through, until the skin is charred and the flesh is soft.
While the eggplants are roasting, peel the garlic cloves and set them aside.
Once the eggplants are done, remove them from the oven, and let them cool for about 10 minutes until they are easy to handle.
Cut the roasted eggplants in half lengthwise. Scoop out the soft flesh with a spoon, discarding the charred skin. Place the eggplant flesh in a colander to drain excess liquid for 5 minutes.
In a food processor, add the drained eggplant flesh, garlic cloves, olive oil, lemon juice, tahini, salt, and black pepper.
Blend the ingredients on high speed until smooth and creamy. Taste and adjust seasoning if needed.
Transfer the eggplant spread to a serving bowl. Garnish with a drizzle of olive oil, a sprinkle of paprika, and chopped parsley, if desired.
Serve warm or chilled with pita bread, crackers, or fresh vegetables.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2401 mg | 104% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 7.9 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2358 mg | 181% | |
| Iron | 10715.8 mg | 59532% | |
| Potassium | 691 mg | 15% | |
*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.
