Tomato Recipe · 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.

Ingredients

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

Cooking Directions

1. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. Brush cut sides of eggplant and tomatoes with 2 tablespoons olive oil.
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.
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.
5. Transfer to a serving bowl. Top with feta cheese and sesame seeds.

Nutrition Facts

• calories173.9
• carbohydrateContent12.6 g
• cholesterolContent7 mg
• fatContent13.2 g
• fiberContent6.8 g
• proteinContent4.5 g
• saturatedFatContent2.8 g
• sodiumContent121.3 mg
• sugarContent4.8 g