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Photo and Styling: Colleen Duffley Photo by: Photo and Styling: Colleen Duffley

Caviar d'Aubergine (Eggplant Spread)

Coastal Living MARCH 2010

  • Yield: Makes 3 1/2 cups
  • Cook time:15 Minutes
  • Prep time:5 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.

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Caviar d'Aubergine (Eggplant Spread) recipe

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