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Eggplant Spread

This garlicky spread is made with grilled eggplant; serve it with pita bread.

  • Prep:
  • Total Time:
  • Yield: Makes 4 cups

Source: Everyday Food, June 2005


  • 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)


  1. 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.

  2. 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.

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

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