Roasted Eggplant Spread

This vegetable spread will be enjoyed even by devoted meat lovers. Especially if you grill the marinated eggplant slices. The roasted eggplant will acquire a pleasant smoky flavor that will later come through in the spread itself.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 2 piece Eggplant, raw

  • 4 spoon Oil, olive

  • 0.5 teaspoons Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 3 pods Garlic, fresh

  • 2 spoons Sesame butter, tahini

  • 3 spoons Sour cream

  • 1 handful Olives, black, in brine

  • 1 spoon Juice, lemon

  • pieces Parsley, fresh

Steps

  1. Rinse the eggplants under running water, dry them, and clean them. Slice them into approximately 0.5 cm thick rounds and place them in a large bowl. Add two tablespoons of olive oil, half a teaspoon of salt, and half a teaspoon of ground pepper. Mix well to ensure the seasonings are evenly distributed. Let the eggplants marinate for 10 minutes.

  2. Preheat the oven to 200 degrees Celsius. Line a low baking dish with parchment paper and arrange the marinated eggplant slices on it. Add crushed garlic cloves in their skins and bake in the preheated oven for 10 to 15 minutes. When the eggplants soften and turn nicely brown on the surface, remove them from the oven.

  3. Remove the pits from the olives and roughly chop them. Place the roasted eggplant slices in a food processor (blender). Remove the garlic cloves from their skins and add them to the processor. Also add two tablespoons of olive oil, sour cream, tahini, lemon juice, and the roughly chopped olives. Blend the ingredients until you get a smooth spread.

  4. Rinse the parsley under running water and finely chop it. Mix it into the prepared spread, taste, and season additionally with salt, pepper, or lemon juice if needed.

  5. Serve the spread in a nice bowl. Offer it with pita bread, toasted bread, or bruschetta.

Nutrition Information (Per 100g)

  • Calories: 140 kcal
  • Fat: 11.83 g
    • Saturated Fat: 2.5 g
  • Carbohydrates: 6 g
    • Sugars: 1.67 g
  • Protein: 1.83 g
  • Fiber: 2.17 g

Advice

Marinated eggplant slices can also be grilled. This way, they will acquire a pleasant smoky flavor that will later come through in the spread itself. Parsley can be substituted with another herb if desired (oregano, thyme).