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Eggplant Spread
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 4 cups
Ingredients
Ingredient Checklist
3 pounds eggplants (about 3 medium)
1/2 cup tahini (well stirred)
1/2 cup fresh lemon juice
2 to 3 garlic cloves, chopped
Coarse salt and ground pepper
Extra-virgin olive oil, for serving (optional)
Chopped fresh parsley, for serving (optional)
Kalamata (or other) olives, for serving (optional)
Gallery
Eggplant Spread
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 4 cups
Gallery
Eggplant Spread
Eggplant Spread
Eggplant Spread
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 4 cups
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 4 cups
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Yield: Makes 4 cups
Makes 4 cups
Ingredients
Ingredients
- 3 pounds eggplants (about 3 medium)
- 1/2 cup tahini (well stirred)
- 1/2 cup fresh lemon juice
- 2 to 3 garlic cloves, chopped
- Coarse salt and ground pepper
- Extra-virgin olive oil, for serving (optional)
- Chopped fresh parsley, for serving (optional)
- Kalamata (or other) olives, for serving (optional)
Directions
Heat grill to high. Pierce eggplants several times with a sharp knife. Place on grill. Cover; cook, turning occasionally, until blackened all over and flesh is very soft, 20 to 30 minutes. When cool enough to handle, halve lengthwise. Scrape flesh into a colander (discard skins); let drain.
Process tahini, lemon juice, garlic, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a food processor until smooth. Add eggplant; process until smooth.
Transfer mixture to a serving dish. If desired, drizzle with oil, and garnish with parsley or olives.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Eggplant Spread
- of Reviews
Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Eggplant Spread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
