Wholesome eggplant spread can be an excellent addition to any side dish, wrap or salad. Tahini, rich in magnesium and iron, adds not only a portion of vital micronutrients but also a delicious flavor. Easy-to-make and healthy — a favorite combination in our kitchen!
If you are like me, love to experiment with vegetables and squeezing as many of them as possible into your diet, I have something for you! It is a simple eggplant spread. It cam to me when I was looking for some wholesome additions/substitutions to traditional hummus. Hummus is fantastic because it can simply go with anything, and particularly good with fresh, crunchy vegetables. This recipe does not have any chickpeas but has the desired hummus-like creaminess and 90% made out of a plant.
Tahini recipe is at the bottom of the post.
Baked Eggplant Spread
- 1 large eggplant
- 2 tbsp tahini sesame paste
- 1 large onion
- 2 cloves of garlic
- 1 tbsp coconut oil
- Juice of 1/2 lemon
- 1/2 tsp salt add more to taste
- Pinch of cumin add more if you wish
- Preheat oven to 180 ℃ / 375 ℉
- Wash and cut the eggplant along in two halves. Bake on the parchment for 20 minutes.
- While the eggplant is getting ready, saute the finely chopped onions and garlic until golden. Then add cumin.
- Take eggplant out of the oven and let them cool, then peel the skin off. Cut into large pieces.
- Using a blender process the eggplant, cooked onions, and garlic until creamy texture, add lemon juice, salt, and tahini.
Store the spread in an air-tight container for about 7 days.
If you want to make tahini at home, use this recipe from Downshiftology.com
It requires only two ingredients and a blender. Easy peasy!
Let me know what you think!