Use this popular Middle-Eastern dish as a dip or spread. Serve with pita bread or use on a sandwich in place of mayonnaise. Tahini is made from ground sesame seeds and has a peanut butter like texture. Look for tahini near peanut butter or in the ethnic food section of the grocery store.



  1. Pierce the eggplants in several places with a toothpick or fork. Wrap each eggplant in aluminum foil and place on a gas grill or in the oven at 500°F.
  2. Cook until the eggplants collapse and begin to release a lot of steam, about 10–15 minutes. Remove the foil and place the eggplants into a bowl of cold water.
  3. Peel while eggplants are still hot and allow them to drain in a colander until cool. Squeeze pulp to remove any bitter juices and mash the eggplant to a puree.
  4. In a food processor, mix tahini, garlic, onion, tomato, lemon juice, and water until mixture is concentrated.
  5. With the blender running, add the peeled eggplant, salt, pepper, and olive oil.
  6. Serve in a shallow dish and garnish with black pepper, tomatoes, and parsley.
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