Creamy Vegan Eggplant Spread Recipe

About this recipe

A rich and flavorful vegan eggplant spread, perfect for dinner or as a dip. This dish combines tender eggplant with a creamy tahini base and aromatic spices for a satisfying plant-based option.

Ingredients

• 500 g Organically Grown Small Brinjal
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 500 G Al Bayan Tahina
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 200 g Tata Sampann Cumin Seeds / Jeera Seeds (Whole Spices) (Jeera)
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Peel the eggplant, cut it into cubes, and soak it in salted water for 15 minutes to remove bitterness.
2. 2. Heat 3 tablespoons of olive oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and sauté until aromatic.
3. 3. Drain the eggplant cubes and add them to the pan. Cook for 10-12 minutes, stirring occasionally, until the eggplant is soft and golden.
4. 4. In a small bowl, mix 1 tablespoon of flour with 1/2 cup of water until smooth. Pour this mixture into the pan with the eggplant and stir continuously until it thickens.
5. 5. Remove the pan from heat and mash the eggplant mixture with a fork until it reaches your desired consistency.
6. 6. Stir in 2 tablespoons of tahini, 1 teaspoon of smoked paprika, and sea salt to taste. Mix well to combine.
7. 7. Serve the spread warm or at room temperature with toasted pita bread or fresh vegetable sticks.