Easy Eggplant Spread

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Ready In:
45mins
Ingredients:
9
Yields:
4 cups
Serves:
6-8
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ingredients

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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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