Eggplant and Thyme Spread

comments (5) May 14th, 2008

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Click To Enlarge Photo: Judi Rutz

1 medium eggplant, about 1 lb.
1/2 tsp. salt
1 cup plain yogurt
3 Tbs. tahini
2 Tbs. lemon juice
2 garlic cloves
1-1/2 Tbs. minced fresh thyme leaves
2 Tbs. minced fresh flat-leaf parsley
Few dashes of Angostura bitters
1/2 tsp. Hungarian paprika

Makes about 2-1/2 cups

Pierce the eggplant with a long-pronged fork five or six times. Roast the eggplant on a baking sheet in a 400°F oven for 25 to 35 minutes so that it softens. Let the eggplant sit until cool enough to handle, then cut the stem end off and halve the eggplant lengthwise. Scrape out the flesh and discard the skin.

Put the eggplant into a food processor and sprinkle it with the salt. Add the yogurt, tahini, lemon juice, garlic, and thyme and process until smooth. Blend in the parsley, bitters, and paprika.

The spread is best if allowed to stand for 30 minutes before serving.

Recipe by Susan Belsinger
June 2000
from issue #27

posted in: eggplant, spread, dip, appetizer

Comments (5)

Danielrogers writes: Incredibly Tasty
Posted: 12:32 am on February 20th
rickyfletcher writes: awesome
Posted: 5:37 am on February 16th
DimJone writes: this is very nice
Posted: 4:34 am on February 16th
roberto15 writes: very yummy
Posted: 3:44 am on February 16th
preston10 writes: i like this
Posted: 1:48 am on February 16th
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