Vegan Almond Eggplant Spread

Ingredients:

• 2–3 flawless, medium-sized eggplants
• 100 g almond butter
• 1 level tablespoon lemon juice
• ½ tsp ground cumin
• 1 clove garlic
• Salt (to taste)
• Extra virgin olive oil (for serving)
• Chopped parsley (for serving)
• Chopped, peeled almonds (for serving)
•  Bread (for serving)

Ingredients are calculated for 4 servings.

Pierce the eggplants with a fork — this is important to prevent them from building up pressure and bursting during roasting. Then roast them over charcoal, a gas burner, or in a 200°C oven, turning occasionally, until fully softened inside. Don’t worry if the skin blackens — that doesn’t mean the inside is burnt.

Place a strainer over a large bowl. Pierce the bottom of the hot roasted eggplants and let them drain in the strainer. Once cooled, remove the skin and place the flesh in a tall mixing bowl to prevent splattering during blending.

Add the almond butter, spices, salt, and lemon juice, and blend until smooth. Once the texture is right, press in the garlic and blend a little more. Taste and adjust the seasoning if needed. (Garlic flavor intensifies over time, so only add more than one clove if you really like it garlicky.)

If time allows, cover the spread and refrigerate for an hour to let the flavors meld.

Serve sprinkled with parsley and chopped almonds, and drizzle generously with olive oil.

Thanks to Házisáfrány for the recipe and photo!