Eggplant and Tomato Spread

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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 174 Calories

Ingredients

• ¼ cup chopped fresh parsley
• 2 teaspoons sesame seeds
• salt and ground black pepper to taste
• ¼ cup tahini
• 4 tablespoons olive oil, divided
• 1 clove garlic
• ¼ cup crumbled feta cheese
• 2 large eggplants, halved lengthwise
• 2 Roma tomatoes, halved lengthwise

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

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