Eggplant Spread

Eggplant spread is a dish I grew up on. My mom used to make it all the time and she still does.

Eggplant is a staple vegetable in Middle Eastern cuisine as well as in Eastern European cuisine.

Eggplant is so versatile, and the variations of eggplant recipes are endless. This is a classic Romanian eggplant spread, besides one twist…instead of regular oil I used olive oil.

Ingredients:

1 eggplant

2 tablespoons olive oil

1 clove of garlic

+salt

Directions:

Turn oven to broil.

Take a baking sheet lined with parchment paper.

Wash the eggplant and make a few small slits on the skin of the eggplant so that it will release steam while in the oven.

Roast in the oven for about 20-25 minutes on each side, until the eggplant skin is burnt.

Next, let it cool, and take a knife to cut the eggplant and remove the “meat” into a strainer.

Let it sit in the strainer for at least half an hour to release all the liquids.

Next, add the eggplant, olive oil, garlic, and salt to taste to a food processor and process until creamy.

Store in a container in the fridge.

Serving suggestion: prepare some cucumber and celery slices on a plate, then dollop some eggplant spread, green tahini and vegan feta cheese, sprinkle with black and white sesame seeds, drizzle some olive oil and a splash of lemon.