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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Ramzan Mallah
[email protected]This spread is smoky, creamy, and tangy. A definite must-try!
Casey Thomas
[email protected]Followed the recipe exactly and it turned out great. Will definitely be making this again!
Nasolo Eudia
[email protected]This spread is a great way to use up leftover eggplant. It's also a healthy and flavorful addition to any meal.
Freya Hawkins
[email protected]The flavors in this spread are incredible. I can't wait to try it in different recipes.
Bbbbi Bbih
[email protected]So easy to make and SO delicious! I served it with pita chips and veggies and it was a total crowd-pleaser.
Hala Haytham
[email protected]Loved the smoky flavor of the eggplant. I'm already thinking of ways to incorporate this spread into other dishes.
Ghulam awais
[email protected]Amazing recipe! I'm definitely making this again!
Mohammad Zuboraj
[email protected]Mine turned out a little too runny. Maybe next time I'll roast the eggplant for a bit longer.
Abdallah Abubakar
[email protected]I omitted the garlic because I have a sensitive stomach. It was still very flavorful!
Shiful islam Hridoy
[email protected]This spread is versatile and delicious. I've been using it as a dip for pita chips, as a sandwich spread, and as a topping for grilled chicken.
Lindi Makae
[email protected]Yum! Made this last night and it was a hit! Thanks for the recipe.
Adeel Ejaz
[email protected]My family loved this recipe! We'll continue to add this to our weekly rotation of easy meals.
Joshua Hickin
[email protected]This spread is a delightful symphony of smoky eggplant, creamy tahini, and tangy yogurt. It's perfect as a dip for veggies or as a sandwich spread.
Kd Kd
[email protected]Roasted Eggplant Tahini and Yogurt Spread is a culinary journey to the Mediterranean. The flavors blend so harmoniously, it's simply divine!