Best 3 Roasted Eggplant Tahini And Yogurt Spread Recipes
Welcome to a delightful culinary journey where flavors dance on your palate! Roasted Eggplant Tahini and Yogurt Spread, a symphony of textures and tastes, awaits your discovery. This delectable spread, also known as Mutabal, is a beloved dish in Middle Eastern cuisine, captivating taste buds with its smoky, creamy, and tangy notes. Dive into this article to uncover the art of preparing this irresistible spread, along with two additional recipes that will tantalize your senses – Roasted Eggplant with Garlic and Yogurt, and Roasted Eggplant with Tomatoes and Tahini. Let's embark on this flavorful adventure, one bite at a time!
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED EGGPLANT SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
ROASTED EGGPLANT SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.
EGGPLANT AND TAHINI SPREAD
Steps:
- Prepare grill for cooking.
- Grill eggplants on a rack set 4 inches over glowing coals, turning every 10 minutes, until charred all over and very soft, 20 to 35 minutes. (Or broil in a shallow baking pan about 6 inches from heat, turning occasionally.) Cool eggplants.
- Discard charred skins and tough stem ends and purée eggplants in a blender with tahini, garlic paste, lemon juice, cumin, and salt until combined well. Season with more salt if necessary.
- Transfer to a plate or bowl, then drizzle with oil and sprinkle with parsley.
Tips:
- To choose the best eggplants, look for ones that are firm and heavy for their size, with no blemishes or bruises.
- Roasting the eggplants brings out their smoky flavor and caramelizes their natural sugars. Be sure to roast them until they are tender and slightly charred.
- The tahini and yogurt sauce is a creamy and flavorful complement to the roasted eggplant. Be sure to use good quality tahini and yogurt for the best results.
- This spread is versatile and can be used as a dip for vegetables, pita bread, or crackers. It can also be used as a sandwich spread or as a topping for grilled meats or fish.
Conclusion:
Roasted eggplant tahini and yogurt spread is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be enjoyed as a dip, spread, or topping. With its smoky flavor, creamy texture, and tangy sauce, this spread is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
