Prep Time
5 Mins
Cook Time
15 Mins
Yield
Makes 3 1/2 cups
Photo and Styling: Colleen Duffley

How to Make It

Step 1

Cut eggplants in half, and grill or broil over high heat 10 minutes on each side or until soft and charred on the outside, but not burned through.

Step 2

Scoop eggplant from skin when cool enough to handle, and combine with remaining ingredients. Serve with Moroccan flatbread or pita wedges.

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