Roasted Eggplant Spread
A creamy and savory roasted eggplant dip blended with tahini and spices, perfect for serving with pita or as a versatile appetizer.
Ingredients
Main Ingredients
- 1 whole eggplant (sliced) Main ingredient for the dip
- 1 pinch salt Used to draw moisture from the eggplant
- 1 tablespoon olive oil For roasting the eggplant
- 2 cloves garlic Adds flavor to the dip
- 1 teaspoon red pepper flakes For heat
- 2 tablespoons tahini Creamy base for the dip
- 2 tablespoons lemon juice Adds acidity and freshness
Instructions
Preparation
- Preheat your oven to high or medium broil, placing a rack at the top.
- Place the sliced eggplant in a colander, sprinkle with salt, and let it sit for 10 minutes to drain excess liquid. Pat the eggplant dry between two towels.
Roasting
- Arrange the eggplant slices on a baking sheet and drizzle with olive oil. Roast for about 10 minutes, turning once after 5 minutes. Add the crushed garlic for the last two minutes of roasting.
- Once cooked, allow the eggplant to cool slightly before peeling away most of the skin.
Blending
- In a food processor, combine the roasted eggplant flesh, red pepper flakes, tahini, and lemon juice. Pulse until everything is well incorporated.
- Taste and adjust the seasoning according to your preferences. Serve it with pita or fresh veggies for an enjoyable dish!
Notes
To enhance creaminess, consider adding fresh herbs or spices. Store leftovers in an airtight container for up to 4-5 days in the refrigerator.