Eggplant Tahini Spread

This spread is very high in fiber and it will add extra protein to your meal. It goes well with buckwheat bread or chickpea flatbreads.

Eggplant Tahini Spread Recipe by DAREBEE
INGREDIENTS2 eggplants
2 garlic cloves
¼ cup tahini
½ tablespoon lemon juice or water
Makes 4 portions190 Calories per serving
Protein 5g
Carbohydrates 20g
Fat 12g
Fiber 11g

Instructions

1Cut eggplants into halves and prick with a form all over.

2Roast in the oven at 464°F (240°C) on top of a sheet of baking paper for 20 minutes or until soft.

3Scoop out the “meat” using a spoon and discard the skin. Drain the “meat” using a sieve or a kitchen towel to get rid of the excess juices.

4Crush garlic, add to the eggplant alongside tahini, lemon juice or water. Mix until combined. Alternatively, use a blender or a food processor.

Tips

  • Store it in the fridge in an air-tight container for up to 3 days.
Eggplant Tahini Spread Recipe by DAREBEE
Eggplant Tahini Spread Recipe by DAREBEE
Eggplant Tahini Spread Recipe by DAREBEE
Eggplant Tahini Spread Recipe by DAREBEE
Eggplant Tahini Spread Recipe by DAREBEE