Smoked Eggplant (Aubergine) Spread
2 large fresh firm skin eggplants
3 garlic cloves, crushed
1 tsp salt
½ cup tahini
½ tsp cumin powder
3 tbsp lemon juice
100ml extra virgin olive oil
1 tsp (5ml) NON-CONCENTRATED* or ¼ tsp (1.25 ml) CONCENTRATED Smoked Flavours European Beech liquid smoke
*Our new less concentrated formulation, ideal for home cooking.
Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
Squeeze the flesh/pulp of the eggplants until most of the juices have been drained.
In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini, liquid smoke and lemon juice until it is a smooth paste.
While still blending the eggplant mixture slowly drizzle in olive oil.
Season to taste and serve with your favourite bread.