Charred Eggplant Spread

A very quick marinade and just a few minutes on the grill turn eggplant into the perfect base for this must-make spread from chef Jimmy Bannos, Jr.: It’s smoky, deeply flavorful and wonderfully fresh-tasting, thanks to all the chopped herbs.

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  • Total Time:
  • Servings: 3 cups

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  • 3/4 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 1 cup coarsely chopped flat-leaf parsley
  • 1/2 cup coarsely chopped basil
  • 1/2 cup coarsely chopped cilantro
  • 6 garlic cloves, minced
  • 1 large eggplant, sliced lengthwise 1/4 inch thick
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • Pepper
  • Crackers, for serving

How to make this recipe

  1. In a large bowl, whisk 1/2 cup of the olive oil with the vinegar, parsley, basil, cilantro and two-thirds of the garlic. Add the eggplant slices and coat well. Marinate for 15 minutes.

  2. Light a grill. Grill the eggplant over moderate heat, turning and basting occasionally with the marinade, until nicely charred and tender, about 10 minutes. Chop the eggplant.

  3. In a large bowl, combine the remaining garlic with the mayonnaise and lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil. Fold in the chopped eggplant and season with salt and pepper. Serve with crackers.

Make Ahead

The spread can be refrigerated overnight.

Contributed By Photo © John Kernick Published September 2014

464947 recipes/charred-eggplant-spread 2014-08-08T17:12:14+00:00 Jimmy Bannos Jr. summer|grilling-barbecuing|barbecue-cookout|mothers-day|appetizers-starters|dips-and-spreads|basic-easy|fast|gluten-free|healthy|make-ahead|staff-favorite|vegetarian september-2014 recipes,charred-eggplant-spread 464947

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