Eggplant and Tomato Spread

4.0
(1)

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.

1
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 2 large eggplants, halved lengthwise

  • 2 Roma tomatoes, halved lengthwise

  • 4 tablespoons olive oil, divided

  • ¼ cup tahini

  • ¼ cup chopped fresh parsley

  • 1 clove garlic

  • salt and ground black pepper to taste

  • ¼ cup crumbled feta cheese

  • 2 teaspoons sesame seeds

Directions

  1. Preheat an outdoor grill for medium heat and lightly oil the grate.

  2. Brush cut sides of eggplant and tomatoes with 2 tablespoons olive oil.

  3. 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.

  4. 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.

  5. Transfer to a serving bowl. Top with feta cheese and sesame seeds.

Nutrition Facts (per serving)

174 Calories
13g Fat
13g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 174
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 14%
Cholesterol 7mg 2%
Sodium 121mg 5%
Total Carbohydrate 13g 5%
Dietary Fiber 7g 24%
Total Sugars 5g
Protein 5g
Vitamin C 8mg 42%
Calcium 98mg 8%
Iron 1mg 8%
Potassium 480mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.