Roasted Eggplant Aubergine Spread
Transform your appetizers or snack spreads with this bold and creamy Roasted Eggplant Aubergine Spread! Perfectly roasted eggplants, with their smoky, caramelized flavor, form the base of this Mediterranean-inspired dish, complemented by a luscious blend of tahini, zesty lemon juice, and aromatic garlic. A drizzle of extra virgin olive oil enhances its velvety texture, while a sprinkle of fresh parsley adds a burst of freshness. Ready in under an hour, this wholesome, plant-based spread is a versatile crowd-pleaser, ideal for pairing with warm pita, crunchy veggies, or your favorite crackers. Whether you're hosting a gathering or meal-prepping for the week, this roasted eggplant dip promises to be a flavorful, nutrient-packed addition to your table!
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Recipe Information
Ingredients
- 2 pcs large eggplants (aubergines)
- 3 pcs garlic cloves, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp tahini
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Rinse the eggplants under cold water and pat them dry. Prick them all over with a fork to prevent bursting during roasting.
Place the eggplants on the prepared baking sheet and roast them in the preheated oven for 35-40 minutes, turning them halfway through. The eggplants are ready when the skins are charred, and the flesh feels soft and tender.
Remove the eggplants from the oven and let them cool slightly. Once cool enough to handle, cut them open and scoop out the soft flesh, discarding the skins.
Transfer the eggplant flesh to a food processor. Add the minced garlic, olive oil, lemon juice, tahini, salt, and ground black pepper.
Blend the mixture until smooth and creamy. Taste and adjust seasoning if necessary.
Transfer the spread to a serving bowl. Garnish with chopped fresh parsley, if desired, and drizzle with a little extra olive oil for presentation.
Serve the roasted eggplant spread warm or at room temperature with pita bread, crackers, or fresh vegetables. Enjoy!
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 36.1 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2432 mg | 187% | |
| Iron | 10717.3 mg | 59541% | |
| Potassium | 2518 mg | 54% | |
*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.
