Smoky Eggplant-Ancho Spread

Ancho chiles are dried poblano peppers and are commonly used in Mexican cuisine to add a smoky and fruity flavor.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Smoky Eggplant-Ancho Spread

Cooking Method: Blending, Roasting Cuisine: Mediterranean, Mexican Courses: Any, Appetizer Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Total Time 1 hr

Servings: 6 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 medium Eggplant
• 2 dried Ancho Chiles
• 2 clove Garlic
• 2 tablespoon Lemon Juice
• 2 tablespoon Tahini
• 3 tablespoon Olive Oil
• 1 teaspoon Smoked Paprika
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prick the eggplants with a fork and roast them on a baking sheet for 45 minutes, or until the skin is charred and the flesh is soft.
3. While the eggplants are roasting, place the ancho chiles in a bowl and cover them with boiling water. Let them sit for 15 minutes to soften.
4. Drain the chiles and remove the stems and seeds.
5. Once the eggplants are cool enough to handle, peel off the skin and discard it.
6. In a blender or food processor, combine the roasted eggplants, ancho chiles, garlic, lemon juice, tahini, olive oil, smoked paprika, salt, and black pepper.
7. Blend until smooth and creamy.
8. Taste and adjust the seasoning if needed.
9. Transfer the spread to a serving bowl and refrigerate for at least 30 minutes before serving.
10. Serve with pita bread, crackers, or vegetables.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 6g2%

Sugars 3g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.