Smoky Eggplant Spread
Updated June 2, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3medium eggplants, about 2 pounds
- Salt
- ¼cup tahini paste
- ¼cup lemon juice
- 4garlic cloves, mashed to a paste
- ⅛teaspoon cayenne
- ½teaspoon cumin seed, toasted until fragrant and coarsely ground
- 3tablespoons olive oil
- ½teaspoon paprika
- 1tablespoon finely chopped parsley
- 1tablespoon finely chopped mint
- Pita or other flatbread, for serving (optional)
Nutritional analysis per serving (6 servings)
185 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 4 grams protein; 448 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
- Step 2
Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh — a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
- Step 3
Blitz eggplant, ½ teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
- Step 4
Just before serving, stir together cumin and olive oil, and spoon over the mixture’s surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.
Private Notes
Comments
In the middle east this is known as Baba Ganouj. To achieve the traditional smokey flavor, always char your eggplant over an open flame; place in a covered bowl till cool (steam created will loosen charred skins). Use rubber gloves to keep your hands clean. I never use a food processor for this. Unlike hummus, it's better to preserve some texture. Mash with a fork. Be sure to taste and adjust amounts of lemon and tahini paste your palate. This recipe is very authentic in its ingredients.
I've made this a few times, and my hosts for an upcoming dinner party requested it again. It's easy and fun to make. I never knew that I enjoy charring eggplants, but I do!
This is lovely and simple. I used Japanese eggplants and and did not skimp on the home-grown garlic. It is easy to halve the recipe.
Loved this easy delicious spread. Made as an appetizer for small dinner party and it disappeared. O/O cayenne, used hot 🔥 paprika. Made ~ 1/2 with one 14 oz eggplant.
To add smokiness to oven-broiled eggplants, I use 1/2 tsp smoked paprika instead of the sweet variety. A pastry blender works well to mash the eggplant flesh and break up any stringiness without losing the more traditional chunky texture. Toasting the cumin seeds just before grinding really enhances the flavor. Or, just use a generous 1/4 tsp ground cumin instead.
Another simple way to do this is to roast your eggplant in the oven. 10-15 minutes on 400 and the skin slides right off. 4 cloves of garlic was a bit much for my family so I cut it back to 2 and added a bit more salt and lots more lemon. Delicious!!!
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