Seasons Recipes

Eggplant Spread with Dill Infused Olive Oil

Eggplant Spread with Dill Infused Olive Oil
Serves 4 | Yields: 2 cups | Prep Time: 30 minutes

Known for their smooth, glossy skin and vivid colors, eggplants are excellent source of potassium and fiber. They possess many nutritional benefits – especially when bought at your local produce stand. Eggplants are naturally low in calories, fat free in addition to an excellent source of dietary fiber, iron and protein.

Happy Roasting!!!

Ingredients:
2 medium eggplants (local is better)
3 tablespoons Seasons Dill Fused Extra Olive Oil
1 teaspoon of Seasons fleur de sel
2 tablespoons tahini (sesame seed paste), well-stirred if from new container
1 garlic clove, peeled and minced or pressed
Juice of 1 lemon, (more to taste, if desired)
1 tsp Seasons Aglio e Pepe seasoning
Pinch or two of ground cumin
1/2 tablespoon fresh chopped dill
1/2 teaspoon of Seasons Za’atar seasoning for garnish (optional)

Preparation:
Heat oven to 375°F. Brush eggplants with 1 tablespoon Dill Infused olive oil. Prick eggplants a few times with a fork or tip of a knife. Place eggplant on baking sheet and roast for 30 to 35 minutes, until very tender when pressed.

Let cool to room temperature.

In a blender or food processor: Scrape eggplant flesh from skin and into the work bowl. Discard all Eggplant skin. Add tahini, salt, garlic, lemon juice, aglio e pepe seasoning, 1 tablespoon of Seasons Dill Fused Extra Virgin olive oil and cumin. Blend in short bursts (pulses) until combined but still coarsely chopped.

Serving:
Spoon into a bowl and drizzle with remaining tablespoons of Seasons dill fused olive oil. Scatter with 1/2 tablespoon of fresh dill, Seasons za’atar, if desired. Serve with fresh pita bread.

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