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Eggplant and Tomato Spread

Rated as 4 out of 5 Stars

"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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35 m servings 174
Original recipe yields 8 servings


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  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; 13.2 12.6 4.5 7 121 Full nutrition

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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...