Caviar d'Aubergine (Eggplant Spread)

Photo and Styling: Colleen Duffley

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 15 Minutes

Ingredients

2 eggplants
1 (8-ounce) container plain Greek yogurt
1/4 cup tahini
1/4 cup olive oil
1/3 cup fresh lemon juice
Ground black pepper, to taste
Salt, to taste
Pinch of paprika

Preparation

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.

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

Note:

March 2010