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My review
Eggplant and Tomato Spread
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Doug Ziemke
"Grilled eggplant and tomatoes add a smoky flavor to this delicious spread. Use with focaccia or baguettes. I like to use Chinese eggplants--they're the sweetest."
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Ingredients
35 m servings 174Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Brush cut sides of eggplant and tomatoes with 2 tablespoons olive oil.
- Place eggplants and tomatoes, cut sides down, on the preheated grill. Cook eggplant for 4 minutes, then flip and grill until tender, about 10 minutes more. Cook tomatoes until very tender, about 5 minutes per side. Transfer eggplant to a cutting board and tomatoes to a food processor.
- Scrape eggplant pulp from the skins. Discard skins and place pulp in the food processor with tomatoes. Add tahini, parsley, and garlic; pulse until mostly smooth. Season with salt and pepper.
- Transfer to a serving bowl. Top with feta cheese and sesame seeds.
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7/22/2019
Halved this recipe because I only had 1 eggplant on hand. This turned out pretty good but I felt the sesame seeds were out of place and that it also needed some acidity. I added some lemon juice...