Caviar D'aubergine (Eggplant Spread)
Servings: 0
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
Instructions
- 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.
- Scoop eggplant from skin when cool enough to handle, and combine with remaining ingredients. Serve with Moroccan flatbread or pita wedges.
Notes
Recipe By: Coastal Living, March 2010
Yield: 3 1/2 cups
Yield: 3 1/2 cups
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