Grilled eggplant spread recipe

Published July 7, 2010 1:01AM (EDT)


  • 2 medium eggplants
  • 1 pint cherry tomatoes
  • 3 garlic cloves, roughly chopped
  • 2 tablespoons + 1 teaspoon extra virgin olive oil
  • ½ cup nonfat plain yogurt
  • ½ teaspoon salt
  • 1 tablespoon freshly squeezed lemon juice or red wine vinegar
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh marjoram
  • 2 teaspoons chopped fresh oregano
  • 2 tablespoon chopped flat leaf parsely
  • 2 tablespoons chopped fresh basil, plus additional leaves for garnish


  1. Light a fire in your grill. Toss the cherry tomatoes with a teaspoon of olive oil and grill in a grill basket over hot coals until lightly charred, about 5 minutes. Set aside. At the same time, grill the whole eggplant until collapsed and blackened, about 20 minutes. Set the eggplant on a plate to cool. Discard any liquid on the plate, then scoop out flesh and place in a food processor. Add half the cherry tomatoes, garlic, oil, yogurt, salt and lemon juice or vinegar. Process briefly, leaving a bit of texture. Adjust salt and lemon juice to taste. Remove to a bowl and stir in fresh herbs. Spread on bread or crostini, and garnish with the remaining cherry tomatoes, chopped, along with fresh basil leaves.

By Cathy Elton

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