ROASTED EGGPLANT, TAHINI, AND YOGURT SPREAD
A super yummy spread that goes great on pita, in a sandwich, or just eaten plain.
Provided by LORIBARRY
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange eggplants, cut-side up, on a baking sheet.
- Cut about 1/4 inch off the top portion of the garlic, exposing the cloves. Place garlic on a sheet of aluminum foil and wrap foil around garlic, sealing the edges together.
- Roast the eggplant and garlic in the preheated oven until tender, about 45 minutes; remove from oven and cool to room temperature.
- Scoop the flesh from the roasted eggplant and put in a food processor. Remove roasted garlic cloves from the peels and add to food processor. Add yogurt, parsley, tahini, salt, and pepper to food processor; blend until spread is smooth. Transfer spread to a serving bowl.
- Cook and stir pine nuts in a skillet over medium heat until toasted and fragrant, 3 to 4 minutes. Top spread with toasted pine nuts.
Nutrition Facts : Calories 46.4 calories, Carbohydrate 3.5 g, Cholesterol 0.3 mg, Fat 3 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 17.4 mg, Sugar 1.3 g
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Kunya Brian
[email protected]I've made this roasted eggplant spread a few times now and I always get rave reviews. It's so flavorful and versatile. I love it as a dip for vegetables, a spread for sandwiches, or even as a topping for grilled chicken.
Chris Orozco Hernandez
[email protected]This spread is delicious and so easy to make. I love the smoky flavor of the roasted eggplant and the creamy richness of the tahini and yogurt. It's the perfect appetizer or snack.
Syed Ebad
[email protected]I'm always looking for new ways to use eggplant and this recipe is a keeper! The roasted eggplant has a great smoky flavor and the tahini and yogurt add a creamy richness. I love it on pita bread with some fresh vegetables.
Liton Shefali
[email protected]This spread is so easy to make and it's so versatile. I love using it as a dip for vegetables, a spread for sandwiches, or even as a topping for grilled chicken.
Audra Hall
[email protected]I made this spread for a party and it was a big hit! Everyone loved the unique flavor. It's a great way to use up leftover roasted eggplant.
Ali Remo
[email protected]This spread is delicious! The roasted eggplant gives it a smoky flavor and the tahini and yogurt add a creamy richness. I love it on pita bread with some fresh vegetables.
Anjal Tamang
[email protected]I've made this roasted eggplant spread a few times now and it's always a hit with my friends and family. It's so flavorful and versatile. I love using it as a dip for pita bread or vegetables, but it's also great on sandwiches or wraps.
Megan Sullivan
[email protected]This spread is so easy to make and it's so delicious! I love the combination of roasted eggplant, tahini, and yogurt. It's the perfect appetizer or snack.
Choudhry Abdul malik Rajoka
[email protected]I'm not usually a fan of eggplant, but this dish has changed my mind. The roasting process brings out the eggplant's natural sweetness and caramelizes it slightly, which gives it a really delicious flavor. The tahini and yogurt add a creamy richness
Bhuneshar Shah
[email protected]This roasted eggplant spread is amazing! The flavors are so rich and complex, and the texture is smooth and creamy. I love how versatile it is, too. I've used it as a dip for vegetables, a spread for sandwiches, and even as a topping for grilled chic