Creamy Tahini Eggplant Spread







A recipe allowed in a / / / diet.

The deliciously creamy texture of this dish will win your heart for sure. Just upgrade with yogurt and tahini the eggplant’s pleasantly smoky taste. This is a spread, but it can be served as a dip, too. So, serve it either with toast or with some snack.

Nutritional Chart

Calories: 106 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 3 g
  • 7 g
  • 11 g

Ingredients Needed for Creamy Tahini Eggplant Spread

1 large eggplant
½ cup yogurt
2 tablespoons of tahini
1 garlic clove, crushed
1 tablespoon olive oil

How to Make Creamy Tahini Eggplant Spread

  1. Line a baking tray with parchment paper, place the eggplant on it and bake it for 40 minutes at 360⁰F/180⁰C.
  2. Place the cooked eggplant on the work surface and cut it lengthwise in half. Scoop out the pulp and discard the rest.
  3. Ground and mash the eggplant pulp using a knife. Transfer it to a bowl.
  4. Add the yogurt, tahini, garlic, and olive oil. Season with salt and pepper and mix until even.
  5. You can serve it in serving bowls and, optionally, garnish it with parsley.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top