Tahini and Eggplant spread

In Appetizers, Vegetarian on August 8, 2008 at 4:40 pm

This spread is very easy to make, and it is better than the store bought one because it contains no oil or other preservatives. Also, if stored properly, this spread can be used up to a week.

A few tips for a good eggplant spread:

– Always choose the lighter eggplants. The heavy ones contain more seeds, and are usually bitter.

– Use the kind of tahini that you like, and that have stronger flavor. Don’t use store bought refrigerated tahini spread.

-Add more flavors to the basic spread by adding chopped parsley, some garlic, or any flavor that will suit your taste.

The amounts in this recipe are not absolute, change them as you wish, and remember that this is a very basic recipe.

Tahini and eggplant spread

4 medium-small eggplants
3 tablespoons tahini (sesame paste)
1 tablespoon lemon juice, fresh
Salt, freshly ground black pepper

Roast the eggplants over open fire; you can use your stove, by putting the eggplants over the largest burn.
Once, the eggplants are cooked (touch carefully and see if soft), cut them lengthwise and put on top of a strainer, until chilled.

Scoop out the flesh of the eggplant; put it in a food processor along with all of the other ingredients. Process until the mixture is smooth (to your taste). Taste the spread, and add more of any of the ingredients if necessary.

Keep refrigerated in an airtight container, up to a week.


  1. I absolutely love baba ganoush! what a great blog you guys have! question, do you not poke the eggplant before roasting it over the fire (that’s how my grandmother taught me). I love the idea of cutting the eggplant in half and scooping out the flesh because peeling it is such a pain :-\

  2. Antonio: first, thanks! I dont poke the eggplant, but i probably should do it, because every time I roast the eggplants they make a lot off mess on my stove. I think that it is just a matter of luck, if the eggplant will burst and drizzle, or not.

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