Food & Cooking Recipes Appetizers Eggplant Spread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Yield: 4 cups This garlicky spread is made with grilled eggplant; serve it with pita bread. Ingredients 3 pounds eggplants (about 3 medium) ½ cup tahini (well stirred) ½ 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) Directions 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. 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. Transfer mixture to a serving dish. If desired, drizzle with oil, and garnish with parsley or olives. Rate it Print