A delightful and creamy eggplant spread, perfect as an appetizer or snack.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the eggplants.
Place the eggplants on a baking sheet and roast them in the oven for about 30 minutes, turning occasionally, until the skin is charred and the flesh is soft.
Roasting the eggplants enhances their natural sweetness and adds a smoky flavor.
Allow the roasted eggplants to cool slightly, then peel off the charred skin and discard it.
Peeling is easier when the eggplants are still warm.
Mash the eggplant flesh in a mixing bowl using a wooden spoon until smooth.
For a chunkier texture, mash less thoroughly.
Finely chop the onion and garlic, then mix them into the mashed eggplant.
Chopping the onion finely ensures it blends well into the spread.
Gradually stir in the olive oil while mixing constantly to create a creamy consistency.
Adding the oil slowly helps emulsify the mixture.
Season the spread with salt and black pepper to taste, then squeeze in the juice of the lemon and mix well.
Adjust the seasoning to your preference for a balanced flavor.
Serve the eggplant spread as an appetizer with crackers, bread, or vegetable sticks.
Garnish with a drizzle of olive oil or a sprinkle of fresh herbs for presentation.
