Mediterranean Grilled Eggplant Spread Recipe

Mediterranean Grilled Eggplant Spread Recipe. Slice the garlic as thin as possible and finely chop the mint leaves. Using a fork, pierce the eggplants all over and place them on a clean baking sheet.

In a food processor, combine chickpeas, basil, garlic, lemon juice, salt and eggplant; They should be quite firm on the outside but very soft in the middle. You can also freeze the grilled eggplant in plastic freezer bags to use later if necessary.

They Should Be Quite Firm On The Outside But Very Soft In The Middle.

Eggplant’s ability to absorb flavor makes it ideal for marinades and casseroles where the flavors of the ingredients all. Eggplant can be breaded, fried, grilled and prepared in so many ways it is hard not to love it. Grill on uncovered grill directly over medium coals for 8 to 10 minutes or until tender, turning once.

You Can Also Freeze The Grilled Eggplant In Plastic Freezer Bags To Use Later If Necessary.

Add the flesh along with the rest of the ingredients to a food processor. This is one of the keys to this recipe, adding way too much balsamic vinegar. In a food processor, combine chickpeas, basil, garlic, lemon juice, salt and eggplant;

Preheat The Oven To 400°.

The first time i made this recipe, i got some nice grill marks and i thought it was done. Rinse the eggplant, cut off the stalk and scribe around it lengthwise to about 1/2 cm (approximately 1/4 inch) deep. Turn on the grill and cook the slices on low heat for 10 minutes on each side, or until they are completely cooked through.

While Processor Is Running Add Olive Oil In A Steady Stream;

No need to add oil or anything else. Once cooled, peel off the skin with your hands and let the inside flesh cool for 5 minutes. Slowly incorporate olive oil and pulse to combine.

It Completely Changes The Flavor Of The Eggplant Once It’s Completely Grilled.

Transfer to a serving dish. With a knife, cut slices 1 cm thick, without peeling the eggplant, and place them scattered on a paper towel. Pulse eggplant along with garlic, tahini and lemon juice, tahini, garlic, cumin and paprika in a food processor or blender;

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