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Vegan eggplant spread on toasted bread

Yeung Man Cooking · ♥ 374 likes · 6.8K views · 3 min video

Read about eggplants in the BrightCulinary Book

Vegan eggplant spread on toasted bread, from the video
Timestamp
Ingredients
Method
Techniques
  • ¼ cup tahini
▶ 0:00
  • 3 whole large eggplants
Slice three large eggplants in half.
▶ 0:51
Season with salt, pepper and a drizzle of olive oil; bake 30 to 35 minutes.
▶ 0:51
Scoop the flesh into a bowl.
▶ 0:51
  • salt
  • pepper
  • olive oil
  • bread
Lay the bread on a baking tray and toast in the oven 1 to 2 minutes.
▶ 1:33
  • ½ tsp salt
  • 1 tbsp fresh lemon juice
  • 2 tbsp dried oregano
Add tahini, half a teaspoon of salt, pepper, a tablespoon of lemon juice and a couple tablespoons of dried oregano; mash and combine.
Mashing the spreadMashing
▶ 2:17
  • parsley
Spread generously on the toasted bread and sprinkle with parsley.
Topping and garnishing