Best 5 Roasted Eggplant Tahini And Yogurt Spread Recipes
Roasted eggplant tahini and yogurt spread is a classic Middle Eastern dish that is both flavorful and versatile. This delicious dip can be enjoyed as a spread on sandwiches and wraps, as a condiment for grilled meats, or as a side dish. With its smoky roasted eggplant flavor, creamy tahini, tangy yogurt, and bright herbs, roasted eggplant tahini and yogurt spread is sure to be a hit at your next gathering.
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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 Dips and Spreads
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
TAHINI AND YOGURT SPREAD
Steps:
- In a bowl, combine the garlic and tahini. Mix in the yogurt, lemon juice and paprika. Add salt to taste.
- Serve in a Middle Eastern vegetable sandwich in pita bread
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 Dips and Spreads
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
ROASTED-EGGPLANT DIP WITH GREEK YOGURT
This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside crisp, Herb-Rubbed Pitas for easy scooping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
- Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.
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:
- Choose the right eggplant: Look for eggplants that are firm and heavy for their size, with smooth, unblemished skin. Avoid eggplants that are soft or have wrinkles or bruises.
- Roast the eggplant properly: Roasting the eggplant is the key to getting a smoky, flavorful spread. Make sure to roast the eggplant until it is tender and slightly charred.
- Use good quality tahini: Tahini is the main ingredient in this spread, so it's important to use a good quality brand. Look for tahini that is made from 100% roasted sesame seeds and has a smooth, creamy texture.
- Add yogurt for creaminess: Yogurt helps to balance the richness of the tahini and adds a creamy, tangy flavor to the spread.
- Season to taste: Don't be afraid to season the spread to your liking. Add more lemon juice, garlic, or salt and pepper until you reach the desired flavor.
Conclusion:
This roasted eggplant tahini and yogurt spread is a delicious and versatile dish that can be enjoyed in a variety of ways. It can be served as a dip with pita bread or vegetables, spread on sandwiches or wraps, or used as a marinade for chicken or fish. It's also a great way to use up leftover roasted eggplant. With its smoky, creamy flavor, this spread is sure to be a hit at your next party or gathering.
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