“From the Everyday Food Magazine. Posting here for safekeeping.”
READY IN:
45mins
SERVES:
6-8
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Transfer mixture to a serving dish. If desired drizzle with oil and garnish with parsley or olives.

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