A more digestible version of the well-known Romanian eggplant spread, in which I also put the zucchini one to one with the eggplant. The strong taste of the eggplant covered the bland one of the zucchini. I replaced the classic heavy and indigestible mayonnaise with tahini, thus resulting in a light vegetarian spread, but without sacrificing taste. Try this version and you won’t want to make eggplant spread the way you used to. Take my word on that!
Ingredients:
- 100 grams of ripe eggplant
- 100 grams of boiled and drained zucchini
- 2 tablespoons of olive oil
- 2 tablespoons sesame paste (tahini)
- A small red onion
- Salt and pepper to taste
Method of preparation
I still had a few spoonfuls of grilled eggplant in the freezer and it wouldn’t have been enough for a decent spread. So I cut a zucchini into large pieces, boiled them, drained them well and threw them in the blender with the eggplants. I slowly added the olive oil while the blender was doing its thing, then the tahini, a little salt and pepper and blended until I had a thick, whitish paste. I added more salt, I also put finely chopped onion and I paired the salad with some slices of bread with cauliflower and a red tomato.