Grilled Eggplant Aubergine Garlic Spread
Savor the smoky, creamy flavors of this Grilled Eggplant Aubergine Garlic Spread, a Mediterranean-inspired delight that's as versatile as it is delicious! Perfectly charred eggplants and roasted garlic create a robust and velvety base, enhanced by the zesty brightness of fresh lemon juice and a drizzle of olive oil. Add an optional touch of tahini for nutty depth, or sprinkle on smoked paprika for a hint of spice. This easy-to-make spread, ready in just 40 minutes, is ideal for serving with warm toasted bread, crisp vegetables, or crackers as an appetizer or snack. Garnished with fresh parsley and a touch of olive oil, this recipe is the perfect blend of wholesome ingredients and bold flavors, making it a must-try addition to your favorite dips.
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Recipe Information
Ingredients
- 2 medium Eggplants (aubergines)
- 6 large Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Tahini (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Smoked paprika (optional)
- 1 tablespoon Parsley (for garnish)
Instructions
Preheat your grill or oven broiler to high heat.
Wash the eggplants and pierce them in several places with a fork to allow steam to escape during cooking.
Place the whole eggplants directly on the grill or under the broiler, turning every 5-7 minutes, until the skin is charred and the flesh is soft (about 20-25 minutes).
While the eggplants are grilling, wrap the garlic cloves in aluminum foil with 1 tablespoon of olive oil. Place the foil packet on the grill or in the oven for 10-15 minutes until the garlic is soft and fragrant.
Once cooked, remove the eggplants from the heat and let them cool for a few minutes. Peel off the charred skin, leaving only the soft flesh. Discard the skin.
Transfer the eggplant flesh to a food processor or a mixing bowl. Squeeze the roasted garlic cloves from their skins and add them to the eggplant.
Add the remaining 1 tablespoon of olive oil, lemon juice, tahini (if using), salt, black pepper, and smoked paprika (if using). Blend in the food processor or mash with a fork until smooth and creamy.
Taste and adjust seasoning as needed, adding more salt, lemon juice, or olive oil based on your preference.
Scoop the spread into a serving bowl and garnish with chopped parsley and a drizzle of olive oil.
Serve with toasted bread, crackers, or fresh vegetables. Enjoy warm or chilled!
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 22.3 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1667 mg | 35% | |
*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.
