Spicy Roasted Eggplant Spread

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
19%
Spicy Roasted Eggplant Spread
55 min.
2
117kcal

Suggestions


Are you ready to elevate your snacking game with a deliciously unique spread? Our Spicy Roasted Eggplant Spread is the perfect blend of smoky, savory, and tangy flavors that will tantalize your taste buds. This versatile condiment is not only vegetarian and vegan but also gluten-free and dairy-free, making it an ideal choice for anyone looking to enjoy a healthy and flavorful dip.

Imagine the rich, roasted flavor of eggplant combined with the warmth of chipotle pepper and the earthiness of cumin, all brought together with a splash of fresh lime juice. This spread is not just a dip; it can be a delightful addition to your favorite wraps, sandwiches, or even as a topping for grilled vegetables. With just a handful of simple ingredients, you can create a dish that is both satisfying and nutritious.

Ready in just 55 minutes, this recipe serves two, making it perfect for a cozy night in or a small gathering with friends. The vibrant colors of cherry tomatoes add a fresh burst to the spread, while the tahini provides a creamy texture that ties everything together. Whether you're hosting a party or simply looking for a healthy snack, this Spicy Roasted Eggplant Spread is sure to impress. Dive into this culinary adventure and discover a new favorite that’s as good for your palate as it is for your health!

Ingredients

  • 0.1 teaspoon chipotle sauce to taste ()
  • 0.3 teaspoon cumin 
  •  eggplant 
  • cloves garlic 
  • 0.5 cup grape tomatoes 
  • 0.5  juice of lime 
  • 0.5 teaspoon salt to taste (or )
  • tablespoon tahini 

Equipment

  • food processor
  • baking sheet
  • oven
  • toaster

Directions

  1. Place it on a baking sheet and roast until it is completely tender and sunken in on top, from 30 to 45 minutes. (I do this in a toaster oven to avoid heating up the kitchen.)
  2. Remove from oven and allow to cool enough to peel.
  3. Cut off the top and remove the peel. With the food processor running, drop in the garlic and process until minced.
  4. Add the eggplant and all remaining ingredients except the tomatoes. Puree until fairly smooth.
  5. Add the tomatoes and pulse to chop coarsely.
  6. Serve in tortillas with lettuce, tomatoes, jalapeño peppers, red onions, or your own choice of vegetables.

Nutrition Facts

Calories117kcal
Protein12.69%
Fat31.13%
Carbs56.18%

Properties

Glycemic Index
51.5
Glycemic Load
2.64
Inflammation Score
-7
Nutrition Score
11.125652043716%

Flavonoids

Delphinidin
196.23mg
Eriodictyol
0.16mg
Hesperetin
0.67mg
Naringenin
0.28mg
Kaempferol
0.04mg
Myricetin
0.1mg
Quercetin
0.4mg

Nutrients percent of daily need

Calories:116.65kcal
5.83%
Fat:4.55g
7%
Saturated Fat:0.66g
4.1%
Carbohydrates:18.48g
6.16%
Net Carbohydrates:10.6g
3.85%
Sugar:9.35g
10.39%
Cholesterol:0mg
0%
Sodium:591.78mg
25.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.17g
8.35%
Manganese:0.64mg
31.75%
Fiber:7.88g
31.51%
Potassium:672.51mg
19.21%
Copper:0.34mg
17.09%
Vitamin C:13.66mg
16.56%
Folate:64.18µg
16.05%
Vitamin B1:0.23mg
15.45%
Vitamin B6:0.27mg
13.73%
Phosphorus:130.04mg
13%
Magnesium:45.56mg
11.39%
Vitamin B3:2.17mg
10.87%
Vitamin K:11.07µg
10.54%
Vitamin A:375.18IU
7.5%
Vitamin B5:0.7mg
7.04%
Iron:1.19mg
6.6%
Vitamin B2:0.11mg
6.24%
Vitamin E:0.92mg
6.1%
Zinc:0.83mg
5.54%
Selenium:3.71µg
5.31%
Calcium:44.08mg
4.41%