Smoky Eggplant Spread
By Tom Douglas
Images
Ingredients
- 2 globe eggplants (approx. 1½ pounds each)
- ½ medium onion, sliced into ⅓-inch rings
- 2 tablespoons + 1 teaspoon Tom Douglas Smoky BBQ Rub, divided
- ½ cup olive oil + more for grilling
- 1 tablespoon chopped garlic
- 3 tablespoons tahini
- 2 tablespoons + 1 teaspoon fresh lemon juice
- 2 tablespoons chopped parsley
- Salt & pepper to taste
Procedure
Fire up the grill. Poke the eggplant with a fork and grill until blackened on all sides and very soft.
Brush the onion lightly with olive oil, sprinkle 1 tablespoon rub on both sides and grill until softened.
When cool, cut the eggplants in half lengthwise and scoop out the pulp. Discard the skins. Chop the pulp and place in bowl (you should have approx. 2½ cups). Finely chop the onions and add to the eggplant.
Heat ⅓ cup olive oil in a small pan over med heat, add the garlic and gently sauté for a few minutes. Remove from heat and stir in remaining rub before adding to eggplant/onion mixture. Add parsley and mix well— season with salt and pepper.
Serve with pita bread, sliced baguette or crackers.
Brush the onion lightly with olive oil, sprinkle 1 tablespoon rub on both sides and grill until softened.
When cool, cut the eggplants in half lengthwise and scoop out the pulp. Discard the skins. Chop the pulp and place in bowl (you should have approx. 2½ cups). Finely chop the onions and add to the eggplant.
Heat ⅓ cup olive oil in a small pan over med heat, add the garlic and gently sauté for a few minutes. Remove from heat and stir in remaining rub before adding to eggplant/onion mixture. Add parsley and mix well— season with salt and pepper.
Serve with pita bread, sliced baguette or crackers.
Smoky Eggplant Spread
By Tom Douglas
Ingredients
- 2 globe eggplants (approx. 1½ pounds each)
- ½ medium onion, sliced into ⅓-inch rings
- 2 tablespoons + 1 teaspoon Tom Douglas Smoky BBQ Rub, divided
- ½ cup olive oil + more for grilling
- 1 tablespoon chopped garlic
- 3 tablespoons tahini
- 2 tablespoons + 1 teaspoon fresh lemon juice
- 2 tablespoons chopped parsley
- Salt & pepper to taste
Procedure
Fire up the grill. Poke the eggplant with a fork and grill until blackened on all sides and very soft.
Brush the onion lightly with olive oil, sprinkle 1 tablespoon rub on both sides and grill until softened.
When cool, cut the eggplants in half lengthwise and scoop out the pulp. Discard the skins. Chop the pulp and place in bowl (you should have approx. 2½ cups). Finely chop the onions and add to the eggplant.
Heat ⅓ cup olive oil in a small pan over med heat, add the garlic and gently sauté for a few minutes. Remove from heat and stir in remaining rub before adding to eggplant/onion mixture. Add parsley and mix well— season with salt and pepper.
Serve with pita bread, sliced baguette or crackers.
Brush the onion lightly with olive oil, sprinkle 1 tablespoon rub on both sides and grill until softened.
When cool, cut the eggplants in half lengthwise and scoop out the pulp. Discard the skins. Chop the pulp and place in bowl (you should have approx. 2½ cups). Finely chop the onions and add to the eggplant.
Heat ⅓ cup olive oil in a small pan over med heat, add the garlic and gently sauté for a few minutes. Remove from heat and stir in remaining rub before adding to eggplant/onion mixture. Add parsley and mix well— season with salt and pepper.
Serve with pita bread, sliced baguette or crackers.