Eggplant Spread with Dill Infused Olive Oil
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.
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)
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.
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.