Grilled Eggplant Spread

1. 1

   Pierce eggplants in several places with a fork and grill on a rack set 5 to 6 inches over glowing coals, turning them occasionally, until very soft, 30 to 40 minutes.

2. 2

   (Alternatively, broil eggplants under a preheated broiler about 6 inches from heat 30 to 40 minutes.

3. 3

   Broiled eggplant will not have a smoky flavor.)

4. 4

   Transfer eggplants to a colander and when cool enough to handle, quarter lengthwise.

5. 5

   With a small knife remove and discard as many seeds as possible.

6. 6

   Scrape flesh into a large sieve set over a bowl, discarding skin.

7. 7

   Drain eggplant, covered and chilled, 1 day.

8. 8

   Discard any juices from eggplant.

9. 9

   Mince onion and garlic and finely chop parsley.

10. 10

    In a food processor pulse eggplant with onion, garlic, parsley, and remaining ingredients until coarsely pureed.

11. 11

    Transfer spread to a bowl and season with salt and pepper.

12. 12

    Chill spread, covered, at least 3 hours and up to 3 days.

13. 13

    Serve spread with pita toasts.

* Per serving · 4 servings · Values may vary.

No additional tips available.