Blistered Eggplant Spread

Photography By D. Lucas Landis | December 02, 2016


Serves 4–6

Preheat oven to 450°. Rub the eggplant, pepper and garlic with 1 tablespoon olive oil. Place these in a pan and roast for 20–25 minutes, until the vegetables are soft and the skin is beginning to brown.

Remove garlic cloves, broil on low for 7-10 minutes, flipping a couple of times to blister the skin of the vegetables. Remove from the oven and allow to cool for a few minutes and then remove the skin, seeds and stem from the pepper, the skin from the eggplant and the skin from the garlic.

Place the eggplant (about 1½ cups), pepper, garlic, remaining 2 tablespoons of olive oil, lemon juice, salt, thyme, date syrup and tahini in a blender. Blend on high until smooth. Serve warm or at room temperature with pita or fresh vegetables.

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  • 1 eggplant, stem removed
  • 1 red pepper
  • 3 cloves garlic
  • 3 tablespoons olive oil, divided
  • ½ lemon, juiced
  • 1 teaspoon salt
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon date syrup or sugar
  • 2 tablespoons tahini
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