Arabic Eggplant Spread

Last Updated on October 18, 2024

Spicy spread made from baked aubergines and tahini paste, suitable for white bread.

Ingredients:

2 pcs of aubergines 2 pcs tomatoes 1 tsp Roman cumin 1/2 tsp chilli spice 4-5 tsp tahini sesame paste 2 tbsp olive oil 1 handful of sesame seeds salt fresh parsley for garnish

Procedure:

1. Pierce the whole eggplants with a skewer, then wrap them in foil and bake in a preheated oven at 200 °C for about 15 minutes, open the foil packets, from the top, and finish baking at the same temperature for another 15 minutes
2. Let cool, cut both packets in half and scoop out the flesh of the aubergines
3. Mix the flesh with olive oil, salt, cumin and chilli and stir in the tahini paste
4. Cut the tomatoes into marigolds or cubes
5. Pile the aubergine spread into a bowl, sprinkle with sesame seeds and garnish with tomatoes and unchopped parsley.

Recommendation:

Serve preferably on white bread.

Note:

Note:

You can buy tahini paste in larger supermarkets or exotic food or health food stores.