Smokey Aubergine Spread

A delicious smokey aubergine spread best served with our Cranberry Walnut Loaf for a hint of sharp sweetness to counterpoint this hearty spread.

Ingredients
  • 2 loaves of La Brea Bakery Cranberry Walnut
  • 2 medium-sized aubergine (about 250/300g each)
  • 1/2 cup tahini + 2 tbsp
  • 3/4 cup Crème fraîche
  • 2 tbsp sour cream
  • 3 tbsp lemon juice
  • 1 clove garlic (paste or grated on the microplaner)
  • 1 tbsp Olive Oil
  • 2 tbsp shallots
  • ¼ cup each parsley and dill
  • ¼ tsp honey
  • salt to taste
  • 2 Tbsp toasted pepitas roughly chopped
  • 1 tsp sumac
  • 1 Tbsp Za’atar
  • 1 Tbsp dill fronds
Preparation
  1. Preheat the oven to 375F (190C)
  2. Prick each aubergine a few times, then char the outside evenly by placing them directly on hot grill, turn them until the eggplants are uniformly charred on the outside.
  3. While aubergine are charing add shallots, garlic, sour cream and Crème fraîche to a small bowl and let stand with a light pinch of salt
  4. Slice aubergine in-half the long way, salt lightly and place on a baking sheet. Roast in the oven approximately 20 to 25 minutes or until they’re completely soft and most of the liquid has evaporated; a poke from a paring knife poke should meet no resistance. Remove from the oven
  5. While the aubergine is cooling, place tahini and lemon juice in a blender or food processor and blend on high about 30 seconds.  Then add Crème fraîche  mixture and honey and blend another 30 seconds.
  6. Add the dill, parsley olive oil and blend 30 seconds more or until the olive oil is incorporated
  7. Scrape the pulp from the skins. Puree the pulp in a blender or food processor with the other ingredients  – it should be relatively smooth but still with some texture to the aubergine and all ingredients should be incorporated into the mix.
  8. Taste, and season with additional salt and lemon juice, if necessary. Let is stand at least 20 minutes in the refrigerator or make up to a day ahead before serving.
  9. To serve sprinkle with chopped pepitas, sumac, Za’atar and perhaps some additional herbs
  10. Serve with quarter slices of La Brea Bakery Cranberry Walnut Loaf and/or Olive Loaf

 

Recipe by: Cottage Farm