Easy Eggplant Spread

1. 1

   Heat grill to high.

2. 2

   Pierce eggplants several times with a sharp knife.

3. 3

   Place on grill.

4. 4

   Cover; cook, turning occasionally, until blackenednall over and flesh is very soft, 20 to 30 minutes.

5. 5

   When cool enough to handle, halve lengthwise.

6. 6

   Scrape flesh into colander (discard skins); let drain.

7. 7

   Process tahini, lemonjuice, garlic, 1 1/2 tsp salt, and 1/4 tsp pepper in a food processor until smooth.

8. 8

   Add eggplant; process until smooth.

9. 9

   Transfer mixture to a serving dish.

10. 10

    If desired drizzle with oil and garnish with parsley or olives.

* Per serving · 4 servings · Values may vary.

No additional tips available.