Simple Homemade Eggplant Spread
A flavorful and versatile dish that brings the unique taste of roasted eggplant to your table, perfect for appetizers or snacks.
Equipment
- Oven
- Baking Sheet
- Food Processor
Ingredients
Main Ingredients
- 2 medium Eggplants Approximately 1 to 1.5 pounds total.
- 4 tablespoons Olive Oil Extra virgin for roasting and mixing.
- 3 cloves Garlic Minced finely.
- 2 tablespoons Lemon Juice Freshly squeezed.
- 1 teaspoon Salt Sea salt or kosher salt, adjust to taste.
- 0.5 teaspoon Black Pepper Freshly ground.
- 0.25 cup Fresh Herbs Finely chopped parsley or basil, optional.
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the eggplants and cut them in half lengthwise.
- Place the eggplants cut side up on a baking sheet and drizzle with 2 tablespoons of olive oil.
- Sprinkle with salt, pepper, and minced garlic.
- Roast the eggplants for 30 to 35 minutes until golden brown and tender.
- Allow the eggplants to cool slightly, then scoop out the flesh into a food processor.
- Add the remaining olive oil, lemon juice, and fresh herbs to the processor.
- Blend until smooth and creamy, adjusting seasoning as necessary.
- Transfer to a serving bowl and drizzle with olive oil before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days.