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Recipe Detail Page
Warm Eggplant Spread
Spring 2024
This dead-simple slather was inspired by one of the world’s greatest flavour combos: tahini and date molasses. Date molasses— aka silan or date syrup—can be found in Middle Eastern shops, some health food stores and online. The recipe calls for flatbread, but really any kind of good bread will do the trick.
Serves 4 to 6
1 1/2 lbs (680 g) eggplant
3 tbsp (45 mL) melted butter
1 clove garlic, finely grated
1 1/4 tsp (6 mL) salt
Freshly ground black pepper
3 tbsp (45 mL) plain yogurt
Milk, or water, as necessary
2 tbsp (30 mL) date molasses
2 tbsp (30 mL) stirred tahini
1 tbsp (15 mL) darkly toasted sesame seeds
2 tbsp (30 mL) chopped parsley
Flatbread to serve
1. Preheat oven to 500°F (260°C).
2. Prick eggplant all over with a fork. Place on a baking sheet lined with foil and bake on centre rack for 40 to 50 minutes, turning midway through, until very soft and tender. Remove from oven. When cool enough to handle, but still warm, remove stem and peel.
3. Add eggplant flesh, butter and garlic to large bowl and mash with a fork or potato masher. Stir in salt. Season to taste with pepper.
4. Thin yogurt with a little milk or water until it’s a pourable consistency.
5. Tip eggplant mixture out into a warm serving bowl. Drizzle with yogurt, date molasses and tahini. Sprinkle sesame seeds and parsley overtop. Serve warm with bread.
Serves 4 to 6
