Best Eggplant And Tahini Spread Recipes

ROASTED EGGPLANT, TAHINI, AND YOGURT SPREAD

Roasted Eggplant, Tahini, and Yogurt Spread image

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

Ingredients

2 eggplants, halved lengthwise
1 head garlic
1 cup nonfat plain yogurt
⅓ cup chopped fresh parsley
¼ cup tahini
salt and ground black pepper to taste
1 ounce pine nuts

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

EGGPLANT AND TAHINI SPREAD

Eggplant and Tahini Spread image

Categories Appetizer Eggplant Summer Grill/Barbecue Sesame Gourmet

Yield Makes about 3 cups

Number Of Ingredients 9

Ingredients

2 large eggplants (2 1/2 lb total)
1/4 cup well-stirred tahini (Middle Eastern sesame paste)
2 to 3 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1to 1 1/2 teaspoons salt
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley
Accompaniment: toasted pita wedges

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.

CHARRED EGGPLANT AND TAHINI SPREAD

Charred Eggplant and Tahini Spread image

Provided by Bon Appétit Test Kitchen

Categories Condiment/Spread Bake Vegetarian Quick & Easy Eggplant Healthy Vegan Bon Appétit

Yield Makes 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 large eggplant, cut lengthwise into quarters
1/4 cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 clove garlic finely grated
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon tahini (sesame seed paste)
3/4 teaspoon ground cumin
Toasted sesame seeds

Steps:

Preheat oven to 475°F. Place eggplant on a baking sheet and toss with 1/4 cup oil; season with salt and pepper. Roast until lightly charred and very tender, 20-25 minutes; let cool slightly. Chop eggplant (skin and all) until almost a paste.
Mix eggplant in a medium bowl with garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Drizzle with oil and top with sesame seeds.