Similar to baba ganoush, this rustic eggplant spread is infused with roasted garlic, fresh herbs, and spices. Delicious on crispy crostini, pita bread, and sandwiches, but also great as a vegetable dip.
This Roasted Eggplant Spread is fantastic! Obviously eggplant is the primary ingredient. It’s slow-roasted in the oven, along with a whole head of garlic. Yes, the whole thing. So, while raw garlic is strong, savory, and pungent, roasted garlic, on the other hand, is soft, creamy, mild, and buttery. I think the roasting process releases garlic’s pure essence. In other words, this Roasted Eggplant Spread needs the entire head of roasted garlic.
After the eggplant is soft and tender, you’re going to want to peel the skin off. Sometimes, it literally peels off like a banana peel. Other times, it doesn’t come off so easily. I have found that it comes off relatively well when I use the back of a spoon to scrape the flesh off of the skin, which can be discarded.
There are two ways to approach the roasted eggplant. I prefer chopping it up. This creates a more rustic and chunky Roasted Eggplant Spread. If you don’t appreciate texture the way I do, and prefer your spreads to be more smooth, I understand. Sorta. Simply pulse or process the roasted eggplant in a food processor or blender for a very short stint, until you reach the desired consistency and texture.
So what else goes in this Roasted Eggplant Spread? There’s got to be more than just roasted eggplant and roasted garlic. Namely, tahini, lemon juice, and Easy Vegan Sour Cream. Tahini is a customary ingredient found in many hummus and baba ganoush recipes. Comprised of roasted sesame seeds, this rich and savory paste provides a satisfying depth in this spread. And the lemon juice offers a bright acidity that contrasts nicely with the creamy tangy sour cream.
These three ingredients work in tandem to lend an enticing creaminess to this flavorful spread. Fresh basil and parsley are chopped and blended with some earthy spices like cumin, smoked paprika, cayenne, and black pepper. I highly recommend you adjust the seasonings to your flavor palette. If you like more heat, add more cayenne. If you prefer salt, add some salt.
This Roasted Eggplant Spread is great for making ahead. Like chili, I think it tastes even more incredible after the flavors have time to meld together overnight in the refrigerator. Then, when you want to make a sandwich the next day, it’s ready to go. A tasty oil-free whole food plant-based spread perfect on all kinds of sandwiches. I also like it on crackers and as a dip for vegetables. Baby carrots are my favorite.
I hope you enjoy this Roasted Eggplant Spread as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
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Ingredients
- 1 garlic head*
- 2-3 eggplant (about 2 pounds)
- ¼ cup tahini**
- ½ cup Easy Vegan Sour Cream***
- 3 Tbsp fresh lemon juice
- 1 Tbsp fresh basil, minced
- 1 Tbsp fresh parsley, minced
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne
- salt and pepper to taste (optional)
Instructions
- Arrange your oven rack in the middle of the oven and preheat the oven/grill/smoker to 400ºF.
- Peel any excess paper off the garlic. Leave the head and cloves intact. Trim about ¼ inch off the top of the head of garlic to expose the tops of the cloves. Wrap the garlic in aluminum foil.
- Place the eggplant on a lined baking sheet and slit each eggplant with a sharp knife once or twice.  Roast or grill the eggplant and garlic for 50-70 minutes, depending on the size of your eggplant.  The garlic should be soft and can be removed after 45 minutes.  The eggplant should be very soft when it’s fully cooked – a 1 pound eggplant takes about 1 hour.
- Meanwhile, combine the remaining ingredients in a medium size bowl. Set aside.
- Allow the eggplant and garlic to cool enough to handle. Once the roasted garlic has cooled, press on the bottom of each clove to squeeze out the roasted garlic paste into the tahini-herb bowl. Discard the paper husk and woody pieces of the head and cloves.
- Slice the roasted eggplant in half lengthwise and carefully tear the peel away from the flesh. You can either chop the eggplant with a knife or mash it with a fork. Discard the skin and any excess liquid.
- Add the chopped or mashed eggplant to the tahini-herb-garlic bowl and stir well to combine. Adjust the garlic, herbs, cumin, and salt (if using) to taste. If you prefer a smoother spread, pulse it in a blender, immersion blender, or food processor until desired consistency is achieved.
- Cool to room temperature; garnish with additional minced parsley and basil, if desired.
- Store in the refrigerator in an airtight container for up to 5 days.
Notes
This dip is delicious served on sandwiches, pita bread, toast, and grain bowls. It can also be used as a dip with vegetables, crackers, or pita chips.
To bake pita chips, slice a pita bread in half and then in 2 or 3 sections to make 6 or 8 wedges. Repeat with additional pita bread, as desired. Place the wedges on a baking sheet; bake for 8-10 minutes in a preheated 375° F degree F oven.
* I like using roasted garlic; but you can substitute it for 1 Tbsp minced garlic or 1 tsp ground garlic.
** Tahini is ground sesame seeds. It’s available in jars or cans in the international/ethnic aisle of your local grocer.   You can also make it yourself by pureeing sesame seeds in a high-speed blender.
*** Easy Vegan Sour Cream is made by blending 12 ounces of firm silken tofu (boxed kind), 2 Tbsp lemon juice, 1 Tbsp vinegar, ½ tsp garlic powder, and a pinch of onion powder.
Roasted Eggplant Spread
Equipment
- oven
- food processor or blender
Ingredients
- 1 garlic head*
- 2-3 eggplant about 2 pounds
- ¼ cup tahini**
- ½ cup Easy Vegan Sour Cream***
- 3 Tbsp fresh lemon juice
- 1 Tbsp fresh basil minced
- 1 Tbsp fresh parsley minced
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne
- salt and pepper to taste optional
Instructions
- Arrange your oven rack in the middle of the oven and preheat the oven/grill/smoker to 400ºF.
- Peel any excess paper off the garlic. Leave the head and cloves intact. Trim about ¼ inch off the top of the head of garlic to expose the tops of the cloves. Wrap the garlic in aluminum foil.
- Place the eggplant on a lined baking sheet and slit each eggplant with a sharp knife once or twice. Roast or grill the eggplant and garlic for 55-70 minutes, depending on the size of your eggplant. The garlic should be soft and can be removed after 45 minutes. The eggplant should be very soft when it’s fully cooked – a 1 pound eggplant takes about 1 hour.
- Meanwhile, combine the remaining ingredients in a medium size bowl. Set aside.
- Allow the eggplant and garlic to cool enough to handle. Once the roasted garlic has cooled, press on the bottom of each clove to squeeze out the roasted garlic paste into the tahini-herb bowl. Discard the paper husk and woody pieces of the head and cloves.
- Slice the roasted eggplant in half lengthwise and carefully tear the peel away from the flesh. You can either chop the eggplant with a knife or mash it with a fork. Discard the skin and any excess liquid.
- Add the chopped or mashed eggplant to the tahini-herb-garlic bowl and stir well to combine. Adjust the garlic, herbs, cumin, and salt (if using) to taste. If you prefer a smoother spread, pulse it in a blender, immersion blender, or food processor until desired consistency is achieved.
- Cool to room temperature; garnish with additional minced parsley and basil, if desired.
- Store in the refrigerator in an airtight container for up to 5 days.