How to make eggplant paste: a variant of an elementary bread spread

Eggplant is a versatile vegetable that is ideal for preparing a variety of simple appetizers. And even a simple spread on bread. This paste turns out to be very smooth and is perfectly stored in the refrigerator.

The idea of cooking eggplant paste was published on the Instagram page of food blogger Dariia Dariko (recepti_dariko).

Ingredients:

• eggplant – 2 pieces (600-700 g)
• garlic – 3 cloves
• roasted sesame seeds – 5 tbsp
• olive oil
• salt
• lemon juice – 1-2 tbsp
• parsley – 2 tbsp

Method of preparation:

1. Remove the tails from the washed eggplants and pierce the skin with a fork. Bake the eggplants for 45-50 minutes in a 180-degree oven. Cool.

2. Grind the sesame seeds in a coffee grinder, and add 2-3 tbsp of olive oil (you can simply take 5 tbsp of tahini instead of ground sesame seeds and oil, if you have it).

3. Combine the eggplant pulp, garlic, chopped parsley, sesame paste, lemon juice, and salt in a blender, and whisk.

4. Transfer to a jar, and drizzle with olive oil. Serve immediately or store in the refrigerator for several days. It is delicious both with fresh bread and toast.

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