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).
Eggplant paste recipe
Source: Screenshot of a post on Dariia Dariko's Instagram page
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:
Eggplant for cooking
Source: Screenshot of a post on Dariia Dariko's Instagram page
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.
Grinding sesame seeds
Source: Screenshot of a post on Dariia Dariko's Instagram page
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).
Eggplant after baking
Source: Screenshot of a post on Dariia Dariko's Instagram page
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.
Subscribe
Subscribe
