Roasted Eggplant & Peanut Spread

A creamy, smoky eggplant spread with nutty peanut butter, bright lemon, and a little sweetness. Finished with cumin chili oil and pickled peppers.

Ingredients

For the Eggplant Spread

• 2 eggplants (about 500g= raw )

• 1 garlic clove

• 1 tbsp olive oil

• 1,5 tbsp peanut butter

• 1 tbsp almond flour

• 10 g lemon juice

• A pinch of sugar(About 1/3 tsp)

• Salt, to taste (About 1/3 tsp)

For the Topping

• Cumin chili oil

• Pickled peppers

Method

1. Preheat the oven to 220°C. Cut the eggplants in half lengthwise and place them cut-side up on a baking tray. Roast without oil for 30–35 minutes, until the flesh is very soft and lightly browned.

2. Allow the roasted eggplant to cool slightly, then scoop the flesh away from the skin.

3. Add the roasted eggplant, garlic, olive oil, peanut butter, lemon juice, sugar, and a pinch of salt to a food processor or blender. Blend until creamy and smooth. Add some almond flour to adjust the paste level.Taste and adjust the salt, lemon, or sweetness as needed. Cool it in the fridge.

4. ServeTransfer the spread to a serving bowl. Drizzle with cumin chili oil and garnish with pickled peppers.