Recipe

Eggplant spread

  • 10 mins preparation
  • 15 mins cooking
  • 30 mins marinating
  • Serves 4
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Ingredients

Eggplant spread
  • 1 large eggplant, peeled, coarsely chopped
  • 2 tablespoon vegetable oil
  • 1 clove garlic, crushed
  • 1/4 cup (70 grams) tahini
  • 2 tablespoon lemon juice
  • 1/4 teaspoon paprika

Method

Eggplant spread
  • 1
    To disgorge the eggplant, place in a strainer, sprinkle with salt then stand 30 minutes. Rinse under cold water; drain on absorbent paper.
  • 2
    In a medium saucepan, heat oil; cook eggplant and garlic, stirring, over low heat about 10 minutes or until eggplant is tender.
  • 3
    Blend or process eggplant mixture, tahini and juice until smooth.
  • 4
    Transfer mixture to serving dish; sprinkle with paprika. Serve with crisp fresh vegetables and warm pita bread.

Notes

Can be made two days ahead; keep, covered, in the refrigerator.

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