Eggplant Spread

This recipe is kind of a two-for-one. It’s an oil free baba ghanoush with herbs and spices. You can serve it with crostini (just toast some french bread in the oven), as is pictured below, or use it as a base for a veggie wrap. Using the air fryer to cook the eggplant adds a nice smokiness to the dish. Here, I’m using tender purple eggplant so I don’t have the added step of salting.

Ingredients

2 purple eggplants, cleaned, cut into 3-4 parts, and then sliced length-wise
2 tablespoons tahini (made from sesame seeds only)
4 cloves garlic, minced
1/2 cup water
the juice of three lemons
1/2 teaspoon each turmeric, cumin, chili flakes and  black pepper
1/3 cup raw cashews, soaked overnight
1 tablespoon dried fenugreek leaves
1 tablespoon fresh cilantro, minced
1 teaspoon fresh mint, minced
1 teaspoon smoked paprika
salt and pepper, to taste

Method

  1. Roast the eggplants in the air fryer on the highest setting for ten minutes, flip and rotate them, and then cook for 10-12 minutes more. The eggplant flesh should be very soft, and charred on the outside. Allow the eggplants to cool, and then remove the skins, reserving the flesh for the spread.
  2. Using a high-speed blender, puree the tahini, lemon juice, garlic, and soaked cashews. Add the water.
  3. Add the turmeric, chili flakes, and cumin, and puree.
  4. Add the eggplant flesh and puree.
  5. Place the mixture in a bowl, add salt and pepper to taste, and then add the dried fenugreek, fresh cilantro, and fresh mint.
  6. Sprinkle with the smoked paprika.
    crostini
    Eggplant Crostini

    Eggplant Spread

    Prep Time: 15 minutes

    Cook Time: 30 minutes

    Total Time: 45 minutes

    Yield: 4 servings

    Ingredients

    • 2 purple eggplants, cleaned, cut into 3-4 parts, and then sliced length-wise
    • 2 tablespoons tahini (made from sesame seeds only)
    • 4 cloves garlic, minced
    • 1/2 cup water
    • the juice of three lemons
    • 1/2 teaspoon each turmeric, cumin, chili flakes and black pepper
    • 1/3 cup raw cashews, soaked overnight
    • 1 tablespoon dried fenugreek leaves
    • 1 tablespoon fresh cilantro, minced
    • 1 teaspoon fresh mint, minced
    • 1 teaspoon smoked paprika
    • salt and pepper, to taste

    Instructions

    1. Roast the eggplants in the air fryer on the highest setting for ten minutes, flip and rotate them, and then cook for 10-12 minutes more. The eggplant flesh should be very soft, and charred on the outside. Allow the eggplants to cool, and then remove the skins, reserving the flesh for the spread.
    2. Using a high-speed blender, puree the tahini, lemon juice, garlic, and soaked cashews. Add the water.
    3. Add the turmeric, chili flakes, and cumin, and puree.
    4. Add the eggplant flesh and puree.
    5. Place the mixture in a bowl, add salt and pepper to taste, and then add the dried fenugreek, fresh cilantro, and fresh mint.
    6. Sprinkle with the smoked paprika.
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