- Eggplants 2 large
- Garlic 4 cloves
- Olive oil 1/4 cup
- Basil 2 tbsp, fresh, diced
- Thyme 1 tbsp, dried
- Salt 1 tsp • 1 kcal
- Pepper 1 tsp
- Tahini paste 1 tsp
There are so many reasons to make this eggplant spread. It is extremely easy to make, is healthy and tastes amazing! In addition to those reasons, it is very versatile and can be paired with bread, pita chips, tortillas, crackers or veggies. Also known as Baba Ganoush, eggplant spread originated in the Mediterranean and has become a classic (and for good reason!). A whole eggplant is roasted with garlic and olive oil then blended with a mixture of herbs and spices. That's it! But don't let the simplicity fool you, there are many layers of flavor within this spread.
- Slice both eggplants in half and remove the top stem.
- Peel and slice the garlic into thin slivers. Cut slits in the eggplant and stick the garlic slices along the slits. Drizzle the olive oil over the eggplant and roast in a 350 ̊F oven for about one hour.
- Remove the eggplant when it begins to turn golden brown. Allow it to cool
- Place the roasted eggplant, basil, thyme, salt, pepper and tahini paste in a blender or food processor. Blend until the mixture is very smooth and spreadable
- Serve with your choice of sides- pita chips, tortillas and vegetables work nicely.
- While this is considered an eggplant spread, it is also great as a dip!
-If you would like to make the eggplant spread ahead of time, store it with plastic wrap directly on the surface of the dip to prevent browning. Store in the refrigerator for up to a week.
-Add a touch of cumin powder or a tablespoon of lemon juice to give this dip even more flavor.