Roasted Eggplant, Tahini, and Yogurt Spread

Roasted Eggplant, Tahini, and Yogurt Spread

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"A super yummy spread that goes great on pita, in a sandwich, or just eaten plain."
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1 h 10 m servings 46 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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