Roasted Eggplant and Tahini Spread

Discover the perfect blend of smoky roasted eggplant and creamy tahini in this simple, healthy, and entirely vegan spread. Perfect for a quick snack or as a flavorful addition to your meal, this dish brings Middle Eastern flair to your table with minimal effort and maximum taste.

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This might not be the most beautiful looking dish, but it makes up for it with the taste and the simplicity.

I had 2 eggplants which were starting to look a bit sad, so I looked for a recipe for them. I was going to make pita bread and would love some Mediterranean stuffing to go along with them:

I want to make roasted eggplants and tahini paste. I found this recipe: https://foody.co.il/foody_recipe/%D7%94%D7%9E%D7%9E%D7%A8%D7%97-%D7%A9%D7%90%D7%AA%D7%9D-%D7%A6%D7%A8%D7%99%D7%9B%D7%99%D7%9D-%D7%91%D7%9E%D7%A7%D7%A8%D7%A8-%D7%9E%D7%9E%D7%A8%D7%97-%D7%97%D7%A6%D7%99%D7%9C%D7%99%D7%9D-%D7%91%D7%98/ can you help me create a recipe in English?

Of course it can (I love how I don't even have to copy text anymore, it can directly translate from the link!)

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Servings: 4

Calories per Serving: 150

Prep Time: 10 minutes

Total Time: 1 hour

Roasted Eggplant and Tahini Spread

Ingredients:

• 2 large eggplants

• 1/2 cup (120 ml) tahini paste

• 2 tablespoons lemon juice (from about 1 lemon)

• 2 cloves garlic, minced

• 1/2 teaspoon ground cumin

• Salt to taste

• 2-3 tablespoons cold water (as needed)

• Fresh parsley, chopped (for garnish)

• Olive oil (for drizzling, optional)

Instructions:

1. Roast the Eggplants:

   • Preheat your oven to 220°C (430°F).

   • Prick the eggplants a few times with a fork to allow steam to escape.

   • Place the eggplants on a baking sheet and roast in the oven for about 40-50 minutes, or until the skin is charred and the flesh is soft.

   • Once roasted, remove the eggplants from the oven and let them cool for a few minutes.

2. Prepare the Spread:

   • Once the eggplants are cool enough to handle, cut them open and scoop out the flesh into a bowl.

   • Add the tahini paste, lemon juice, minced garlic, cumin, and a pinch of salt to the bowl.

   • Mix everything together until well combined. You can use a fork to mash the eggplant or a food processor for a smoother texture.

   • If the mixture is too thick, add cold water, one tablespoon at a time, until you reach your desired consistency.

3. Serve:

   • Transfer the spread to a serving dish.

   • Garnish with chopped parsley and drizzle with olive oil, if desired.

   • Serve with fresh pita, crackers, or as a side dish.

Nutritional Information (Per Serving):

• Calories: 150

• Protein: 4g

• Carbohydrates: 12g

• Dietary Fiber: 5g

• Sugars: 5g

• Fat: 10g

• Saturated Fat: 2g

• Sodium: 40mg

• Vitamin A: 2% DV

• Vitamin C: 10% DV

• Calcium: 6% DV

• Iron: 8% DV

This deliciously simple spread is not only packed with flavor but also with nutrients that make it a guilt-free addition to any meal.

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Eggplants

Roast Eggplants

Prep ingredients

Mix everything

Mix

Enjoy