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.

Print Recipe
Find Stockists

Shop the Range