Roasted Eggplant Garlic Spread with Fresh Herbs
Eggplant Garlic Spread
A smoky, velvet-smooth dip made with roasted eggplant, charred garlic, and bright lemon. Perfect for appetizers.
Nutrition (per serving)
There is something truly magical about what happens to an eggplant when it meets the intense heat of an oven. It transforms from a firm, sponge-like vegetable into a luscious, smoky cream that serves as the perfect canvas for bold flavors. This spread is my go-to for summer gatherings; it's light yet deeply satisfying, capturing that rustic Mediterranean essence that makes everyone reach for seconds.
The secret here is the slow-roasting of the garlic alongside the eggplant. As the cloves soften, their sharp bite mellows into a buttery sweetness that rounds out the earthy notes of the fruit. Finished with a fresh squeeze of lemon and a generous drizzle of high-quality olive oil, this spread is equally at home on a charred slice of sourdough or as a vibrant addition to a colorful mezze platter.
Ingredients
- Large eggplants:2 pieces
- Garlic cloves, unpeeled:6 pieces
- Extra virgin olive oil:1/4 cup
- Fresh lemon juice:2 tbsp
- Tahini:2 tbsp
- Sea salt:1 tsp
- Fresh flat-leaf parsley, chopped:1/4 cup
- Smoked paprika:1/4 tsp
Instructions
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Preheat your oven to 400°F and line a large baking sheet with parchment paper.
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Prick the eggplants several times with a fork to allow steam to escape. Place them on the baking sheet along with the unpeeled garlic cloves.
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Roast for 40-45 minutes, turning the eggplants halfway through. The skin should be charred and wrinkled, and the flesh should feel very soft when pressed.
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Remove the garlic cloves after 20 minutes if they soften sooner to prevent burning.
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Let the eggplants cool for about 10 minutes until safe to handle. Peel the skins off the roasted garlic and set the soft cloves aside.
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Slice the eggplants open and scoop out the tender flesh with a spoon, discarding the charred skins. Place the flesh in a mesh strainer for 5-10 minutes to drain any bitter juices.
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Transfer the eggplant flesh and roasted garlic to a food processor. Add the olive oil, lemon juice, tahini, and salt.
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Pulse until you reach your desired consistency; I prefer it slightly textured, but you can process until completely smooth.
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Fold in the fresh parsley by hand and transfer to a serving bowl. Top with a final drizzle of olive oil and a sprinkle of smoked paprika.
Tips & Notes
- For an extra smoky flavor, you can char the outside of the eggplant over a gas flame for 2-3 minutes before putting it in the oven.
- Always drain the eggplant flesh; removing the excess liquid prevents the spread from becoming watery.
- Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight!
