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Roasted Eggplant, Tahini, and Yogurt Spread

Rated as 4.5 out of 5 Stars

"A super yummy spread that goes great on pita, in a sandwich, or just eaten plain."
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1 h 10 m servings 46
Original recipe yields 16 servings


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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Arrange eggplants, cut-side up, on a baking sheet.
  3. Cut about 1/4 inch off the top portion of the garlic, exposing the cloves. Place garlic on a sheet of aluminum foil and wrap foil around garlic, sealing the edges together.
  4. Roast the eggplant and garlic in the preheated oven until tender, about 45 minutes; remove from oven and cool to room temperature.
  5. Scoop the flesh from the roasted eggplant and put in a food processor. Remove roasted garlic cloves from the peels and add to food processor. Add yogurt, parsley, tahini, salt, and pepper to food processor; blend until spread is smooth. Transfer spread to a serving bowl.
  6. Cook and stir pine nuts in a skillet over medium heat until toasted and fragrant, 3 to 4 minutes. Top spread with toasted pine nuts.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 46 calories; 3 3.5 2.2 < 1 17 Full nutrition

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Read all reviews 2
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This is what you call Baba Ganoush. The recipe I used calls for raw garlic but you had to mince it and add it as the last ingredient because if you add it with everything it would make the sprea...

I modify everything to fit my inventory or budget.. Make this..its easy for a non writer like me.. I made it with 1 eggplant (what I had) and incorporated the pine nuts into the dish instead ...