Charred Eggplant and Tahini Spread - Vegan

The Charred Eggplant and Tahini Spread combines smoky, grilled eggplant with creamy tahini, lemon juice, and freshly minced garlic to create a dip that's both flavorful and nutritious. This Mediterranean-inspired spread is smooth and rich, perfect for serving with fresh veggies, pita bread, or even as a side to your favorite grilled meats.

Imprimer la recette Pin Recipe

Temps de préparation 15

Temps de cuisson 25

Temps total 40

Type de plat Dips

Cuisine Mediterranean

Portions servings

Calories 120 kcal

Ingrédients

2 large eggplants

1/4 cup tahini

2 tablespoons lemon juice

2 tablespoons olive oil

2 cloves garlic, minced

1/4 teaspoon ground cumin

Salt to to taste

2 tablespoons chopped fresh parsley

Instructions

Preheat your grill to high heat.
Pierce the eggplants several times with a fork. Place them on the hot grill and cook, turning occasionally, until the skin is charred and the flesh is soft, about 20-25 minutes.
Remove the eggplants from the grill and let them cool slightly. Peel off the charred skin and discard it.
Place the eggplant flesh in a food processor along with the tahini, lemon juice, olive oil, garlic, ground cumin, and salt. Process until smooth and creamy.
Transfer the spread to a serving bowl and sprinkle with chopped fresh parsley. Serve with pita bread or fresh vegetables.

Nutrition (per 100g)

Keyword charred eggplant, easy dips, food processor, fresh parsley, garlic, gluten-free, grilling, healthy appetizer, light snacks, Mediterranean recipes, mezze platter, party food, plant-based, smoky flavor, tahini, tahini spread, vegan dip

Tried this recipe?Let us know how it was!

Charred Eggplant and Tahini Spread – Vegan