Lemony Eggplant Spread







A recipe allowed in a / / / / diet.

Enrich the cooked eggplants’ already interesting taste, by letting them absorb lemon and tahini flavor. After we spread this on crunchy slices of bread we found it irresistible. This eggplant mixture can be used either as a spread or as a dip.

Nutritional Chart

Calories: 80 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 3 g
  • 1 g
  • 17 g

Ingredients Needed for Lemony Eggplant Spread

2 medium eggplants
2 tablespoons of lemon juice
1 teaspoon tahini paste
1 teaspoon fresh parsley, chopped

How to Make Lemony Eggplant Spread

  1. Line a baking tray with parchment paper. Place the eggplants on it and poke holes in them using a fork.
  2. Bake for 30 minutes at 360⁰F/180⁰C.
  3. Place each cooked eggplant on the work surface. Cut it lengthwise in two and scoop the pulp out adding it to a bowl.
  4. Blend the eggplant pulp until smooth using a hand blender.
  5. Add the lemon juice and tahini paste, season with salt and pepper, and mix until even. Add the parsley, too

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