Caviar d'Aubergine (Eggplant Spread)

Caviar d'Aubergine (Eggplant Spread)
Photo by Photo and Styling: Colleen Duffley


  • Ground black pepper, to taste
  • ¼ cup tahini
  • 1/3 cup fresh lemon juice
  • 1 (8-ounce) container plain Greek yogurt
  • ¼ cup olive oil
  • Pinch of paprika
  • 2 eggplants
  • + 1 more ingredients
    • Salt, to taste

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.

View full recipe at My Recipes


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