Caviar d'Aubergine (Eggplant Spread)
Photo and Styling: Colleen Duffley
Yield: Makes 3 1/2 cups
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- 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
- 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.
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