Eggplant spread with roasted pepper

March 17, 2016 Published by Dina Leave your thoughts

This is one of my favourite ways of using eggplant – roasting and combining the flesh with tahini paste to make a traditional mediterranean style salad, or I call it a spread or a dip.

Get a shiny, plump eggplant without bruises. Make a few cuts on top for steam to escape and place in the oven on a foil lined baking sheet. Roast for a while (30 minutes or so) at 400F until it begins to collapse.

Scrape the flesh, chope it roughly, place in a colander  and drain over a bowl. Stir a few times to speed this up.

Use 1/2 cups fresh tahini paste and dilute it with water mixing until smooth. Add just enough water to make a thick yogurt-like consistency. Begin with 1/3 cup water but it depends on how moist your tahini paste is.

Add one minced garlic to the tahini, as well as salt and pepper and juice of half a lemon.

Once the eggplant flesh is well drained combine it with the tahini.

Add a handful of chopped parsley, salt and pepper.

If you have a red or yellow pepper, broil and peel it and cut into thin strands.

Serve in a bowl as a dip with bread slices or spoon onto slices of good bread, top with the pepper and serve.


 

Eggplant spread

Eggplant spread

Eggplant spread

Eggplant spread

Eggplant spread

Eggplant spread

Eggplant dip

Eggplant dip



 

 

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