MALIDZANO EGGPLANT SPREAD
Mediterranean eggplant spread... an unusual blend of ingredients that come together in wonderfully delicious way! Spread on pita chips or baguette slices.
Provided by SAMOVILA
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Brush eggplants lightly with olive oil, pierce the eggplant skin with a knife, and place them in the oven. Roast until the skins are brown and the eggplant is soft, about 30 minutes. Remove from the oven, cool slightly, peel, and cut into chunks. Set aside in a bowl to drain off some of the liquid.
- Place the eggplant chunks into the container of a food processor, along with the garlic, feta cheese, walnuts, and olive oil. If it doesn't all fit, do this in batches then stir together. Process until well blended with just a few small chunks. The consistency should be thick. Transfer to a bowl, and season with salt and pepper. Serve as a side dish or appetizer.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 19.4 g, Cholesterol 33.4 mg, Fat 28.5 g, Fiber 7.2 g, Protein 9.6 g, SaturatedFat 8.2 g, Sodium 427.1 mg, Sugar 10.7 g
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Ashan Ullah
[email protected]Meh.
NOAH camilleri
[email protected]This recipe was a disaster! The eggplant was bitter and the spread was too runny. I would not recommend this recipe to anyone.
Hellen Auke
[email protected]I found this spread to be a bit bland. It needed more garlic or lemon juice to give it some zip.
THE YEET BOI
[email protected]This was a bit too smoky for my taste, but I think that's just a personal preference. Otherwise, it was a well-made spread.
imran Jii
[email protected]I'm not a huge fan of eggplant, but this spread was surprisingly good. I think it was the combination of flavors that made it so enjoyable.
Robinson Dhaka
[email protected]This is a great recipe for using up leftover eggplant. It's also a great way to get your kids to eat vegetables.
Nemika Joshi
[email protected]Yum! I love the smoky flavor of the roasted eggplant.
Chloe Hobson
[email protected]This was a nice change from my usual hummus. The eggplant added a lovely smokiness and depth of flavor.
Rebel Rebell
[email protected]This spread is a winner! It's healthy, flavorful, and so easy to make. I'll definitely be making it again.
Samad Zakhmi Samad Zakhmi 856
[email protected]Delicious and addictive! I couldn't stop eating it. It's the perfect balance of smoky, tangy, and creamy.
gol vali
[email protected]Holy moly, this was good! I was skeptical at first, but I'm so glad I gave it a try. The combination of roasted eggplant, tomatoes, and tahini is pure magic.
Alex Brown
[email protected]This is now my go-to eggplant spread! It's so easy to make and incredibly versatile. I've been enjoying it as a dip with pita bread, as a sandwich spread, and even as a topping for my avocado toast.
Steven and Sarah StJohn
[email protected]A taste of heaven! The flavors married so well together, creating a symphony of deliciousness in my mouth. The eggplant was incredibly tender, and the addition of walnuts added a lovely crunch.
tn_j_a_y_901
[email protected]This eggplant spread was a delightful journey of flavors. The smokiness of the roasted eggplant blended perfectly with the tanginess of the tomatoes and the creaminess of the tahini. Every bite was a harmonious dance of textures and tastes.