Easy Eggplant Spread

Be the first to review
READY IN: 45mins
Recipe by Kellens mum

From the Everyday Food Magazine. Posting here for safekeeping.

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a