I absolutely love my baked aubergine spread and it’s so addictive! I enjoy it on bread or as a dip, it works great with carrots and celery sticks. Aubergine is often considered a vegetable, but they’re technically a fruit, as they grow from a flowering plant and contain seeds. Aubergine provides a good amount of fiber, vitamins and minerals and is low in calories. Tahini is best known as an ingredient in hummus. Tahini is rich in Vit B1, B6 and antioxidants. About 50% of the fat in tahini comes from monounsaturated fatty acids. These have anti-inflammatory properties and have been linked to a decreased risk of chronic disease.
Delicious Aubergine Spread
This simple aubergine spread is very easy to make and can be used as a dip or bread spread.
Equipment
- oven
- Blender
Ingredients
- 1 aubergine
- 1½ tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp oil I used rapeseed oil
- 1 clove garlic minced
- salt to taste
Instructions
- Heat oven to 180°C
- Wash your aubergine (no need to peel) and cut it in half.
- Score a criss-cross pattern in the aubergine with the tip of a knife. Place the aubergine on baking paper, brush with 2 tbsp rapeseed oil, add salt, then roast for 30-40 minutes (or until soft)
- When the aubergine is ready take it out of the oven, allow it to cool down and blend the aubergine with the other ingredients, if the mixture is too dry add a little bit of oil.
- Keep in the fridge for up to 4 days.
Notes
Did you make this recipe? References: https://www.healthline.com/nutrition/tahini-benefits
