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Frequently paired with
The best thing to pair and share with Roasted Eggplant Spread
Ingredients
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Roasted eggplant base
Flavoring and aromatics
Finishing and texture
Method
Roasted eggplant base
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment for easier cleanup.
Roast the eggplants
Prick each eggplant several times with a fork to release steam. Rub the outside lightly with 1–2 teaspoons of olive oil and place on the prepared baking sheet. Roast in the preheated oven until the skins are collapsed, the flesh is very soft and charred in places, about 35–45 minutes depending on size. Turn once halfway through for even cooking.
Cool and drain
Remove eggplants from the oven and let cool until you can handle them, about 15 minutes. Cut off the stem ends, then split open and scoop the flesh into a fine mesh sieve or colander set over a bowl. Allow to drain 10–15 minutes to remove excess liquid, pressing gently with a spoon if needed.
Flavoring and aromatics
Char the garlic (optional but mellows flavor)
While the eggplants roast, place the peeled garlic cloves on a small piece of foil, drizzle with a little olive oil, and fold into a pouch. Add to the oven for the last 10–12 minutes of roasting, or roast on the baking sheet with the eggplant until soft and lightly caramelized. Alternatively, mince raw garlic if you prefer a sharper bite.
Combine aromatics
Transfer the drained eggplant flesh to a food processor. Add the roasted garlic (or raw garlic if using), packed cilantro leaves and stems, lemon juice, ground cumin, smoked paprika (if using), red pepper flakes (if using), the remaining 2 tbs olive oil, and 1 tsp kosher salt. Pulse to combine until you reach a coarse, spreadable texture — 8–12 short pulses. Scrape down the bowl as needed.
Finishing and texture
Adjust texture and seasoning
With the processor running, add the Greek yogurt or tahini 1 tablespoon at a time to create a creamy consistency. Taste and adjust salt, lemon juice, or spices as needed. If the mixture is too thick, add up to 1–2 tbs warm water or olive oil to loosen.
Plate and garnish
Spoon the spread into a serving bowl, drizzle with the remaining olive oil, sprinkle with ground sumac if using, and scatter the reserved cilantro leaves on top. Serve at room temperature or chilled.
Serving suggestions
Serve with warm pita, toasted bread, crudités, or as a condiment alongside grilled meats or falafel.