How to Make Roasted Eggplant, Tahini, and Yogurt Spread - A Step-by-Step Guide

Roasted eggplant, tahini, and yogurt spread is a delicious and versatile dish that can be used as a dip, spread, or even a side dish. This Middle Eastern-inspired recipe combines the smoky flavor of roasted eggplant with the creamy richness of tahini and yogurt, creating a flavorful and nutritious spread that is perfect for any occasion.

Roasting the eggplant gives it a charred, smoky flavor that pairs perfectly with the nutty and earthy taste of tahini. The addition of yogurt adds a ...

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 10 mins
  • Servings: 16
  • Yield: 16 servings

  • 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

    46 cal.

    • Total Fat: 3g
    • Saturated Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 17mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 2g
    • Vitamin C: 3mg
    • Calcium: 55mg
    • Iron: 1mg
    • Potassium: 86mg