Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Days of Taste
Total:
1 hr 4 min
Active:
24 min
Yield:
about 3 cups
Level:
Easy

Ingredients

Accompaniment:

Directions

Pierce eggplants in several places with a fork and grill on a rack set 5 to 6 inches over glowing coals, turning them occasionally, until very soft, 30 to 40 minutes. (Alternatively, broil eggplants under a preheated broiler about 6 inches from heat 30 to 40 minutes. Broiled eggplant will not have a smoky flavor.)

Transfer eggplants to a colander and when cool enough to handle, quarter lengthwise. With a small knife remove and discard as many seeds as possible. Scrape flesh into a large sieve set over a bowl, discarding skin. Drain eggplant, covered and chilled, 1 day. Discard any juices from eggplant.

Mince onion and garlic and finely chop parsley. In a food processor pulse eggplant with onion, garlic, parsley, and remaining ingredients until coarsely pureed. Transfer spread to a bowl and season with salt and pepper. Chill spread, covered, at least 3 hours and up to 3 days.

Serve spread with pita toasts.

IDEAS YOU'LL LOVE

Greek Grilled Eggplant Steaks

Recipe courtesy of Ree Drummond

Eggplant Parmesan Meatloaf

Recipe courtesy of Giada De Laurentiis

Eggplant Parmesan

Recipe courtesy of Bobby Flay

Grilled Pork Chops

Recipe courtesy of The Neelys

Mini Eggplant Parmesan

Recipe courtesy of Giada De Laurentiis

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Roasted Eggplant Caponata

Recipe courtesy of Ina Garten

Grilled Asparagus Spears

Recipe courtesy of Bob Blumer

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking