Tangy Herbed Eggplant Aubergine Spread
Elevate your appetizer game with this Tangy Herbed Eggplant Aubergine Spread—a creamy, flavor-packed, and versatile dip perfect for entertaining or healthy snacking. Roasted eggplants lend a smoky depth to this Mediterranean-inspired recipe, while fresh parsley, mint, and a hint of cumin bring a vibrant herbal touch. Balanced with the tanginess of lemon juice and optional Greek yogurt for added creaminess, this spread is further enhanced by the richness of tahini and a subtle garlicky kick. Garnished with smoked paprika and jewel-like pomegranate seeds, it's as stunning as it is delicious. Serve it chilled alongside pita bread, crackers, or crisp veggies for a refreshing dish that’s gluten-free and perfect for any occasion. Ideal for meal prepping or party platters, this easy-to-make spread comes together in under an hour and is sure to impress!
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Recipe Information
Ingredients
- 2 pieces eggplant (medium-sized)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 2 pieces garlic cloves (minced)
- 2 tablespoons tahini
- 2 tablespoons Greek yogurt (optional for creaminess)
- 2 tablespoons fresh parsley (finely chopped)
- 2 tablespoons fresh mint (finely chopped)
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon smoked paprika (for garnish, optional)
- 2 tablespoons pomegranate seeds (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Pierce the eggplants with a fork several times to allow steam to escape while cooking. Place them on the prepared baking sheet.
Roast the eggplants in the preheated oven for 35-40 minutes, turning them halfway through, until the skin is charred and the flesh is soft.
Remove the eggplants from the oven and let them cool for 10 minutes. Once cooled, cut them open and scoop out the flesh into a mixing bowl, discarding the skin.
Use a fork or a food processor to mash the eggplant flesh to your desired consistency (smooth or slightly chunky).
Add the olive oil, lemon juice, minced garlic, tahini, and Greek yogurt (if using) to the bowl with the mashed eggplant. Mix or pulse in the food processor until well combined.
Stir in the fresh parsley, fresh mint, and ground cumin. Season with salt and black pepper to taste.
Cover and chill the spread in the refrigerator for at least 30 minutes to let the flavors meld together.
Before serving, sprinkle smoked paprika and pomegranate seeds (if using) on top for garnish.
Serve with pita bread, crackers, or fresh vegetables and enjoy!
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 11.7 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2428 mg | 187% | |
| Iron | 10717.9 mg | 59544% | |
| Potassium | 785 mg | 17% | |
*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.
