Easy Eggplant Spread
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
4 cups
- Serves:
- 6-8
ingredients
- 3 lbs eggplants
- 1⁄2 cup tahini (well stirred)
- 1⁄2 cup fresh lemon juice
- 3 garlic cloves, chopped
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- extra virgin olive oil
- chopped fresh parsley
- kalamata olive
directions
- Heat grill to high. Pierce eggplants several times with a sharp knife. Place on grill. Cover; cook, turning occasionally, until blackenednall over and flesh is very soft, 20 to 30 minutes. When cool enough to handle, halve lengthwise. Scrape flesh into colander (discard skins); let drain.
- Process tahini, lemonjuice, garlic, 1 1/2 tsp salt, and 1/4 tsp 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.
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