Roasted Eggplant, Tahini, and Yogurt Spread

4.7
(3)

A super yummy spread that goes great on pita, in a sandwich, or just eaten plain.

3
Prep Time:
10 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hr 10 mins
Servings:
16
Yield:
16 servings

Ingredients

  • 2 eggplants, halved lengthwise

  • 1 head garlic

  • 1 cup nonfat plain yogurt

  • cup chopped fresh parsley

  • ¼ cup tahini

  • salt and ground black pepper to taste

  • 1 ounce pine nuts

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Arrange eggplants, cut-side up, on a baking sheet.

  3. Cut about 1/4 inch off the top portion of the garlic, exposing the cloves. Place garlic on a sheet of aluminum foil and wrap foil around garlic, sealing the edges together.

  4. Roast the eggplant and garlic in the preheated oven until tender, about 45 minutes; remove from oven and cool to room temperature.

  5. Scoop the flesh from the roasted eggplant and put in a food processor. Remove roasted garlic cloves from the peels and add to food processor. Add yogurt, parsley, tahini, salt, and pepper to food processor; blend until spread is smooth. Transfer spread to a serving bowl.

  6. Cook and stir pine nuts in a skillet over medium heat until toasted and fragrant, 3 to 4 minutes. Top spread with toasted pine nuts.

Nutrition Facts (per serving)

46 Calories
3g Fat
4g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 46
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 17mg 1%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 2g 4%
Vitamin C 3mg 3%
Calcium 55mg 4%
Iron 1mg 3%
Potassium 86mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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