Roasted Eggplant, Tahini, and Yogurt Spread Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Roasted Eggplant, Tahini, and Yogurt Spread

Recipe by  

"A super yummy spread that goes great on pita, in a sandwich, or just eaten plain."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Arrange eggplants, cut-side up, on a baking sheet.
  3. 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.
  4. Roast the eggplant and garlic in the preheated oven until tender, about 45 minutes; remove from oven and cool to room temperature.
  5. 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.
  6. 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.
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Nutrition

  • Calories
  • 49 kcal
  • 2%
  • Carbohydrates
  • 4 g
  • 1%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 42 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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