Ingredients
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2 (about 2 lbs total) large eggplants
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2 plum tomatoes
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4 tbsp olive oil, divided
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1 clove garlic
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1/4 cup loosely packed fresh parsley
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1/4 cup tahini
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1/4 cup crumbled feta
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2 tsp black and white sesame seeds (optional)
Steps
1
Heat grill to medium. Halve the eggplants and tomatoes lengthwise. Brush cut sides with 2 tbsp olive oil. Grill eggplant, cut-sides down, 4 min. Turn eggplant over and grill another 10 min., until very tender. Meanwhile, grill tomatoes 5 min. per side, until very tender.
2
Transfer eggplant to cutting board to cool. Transfer tomatoes to a food processor. When eggplant is cool enough to handle, scrape pulp from skins into food processor. Discard skins.
3
To food processor, add the garlic, parsley, tahini, and remaining 2 tbsp olive oil. Pulse until mostly smooth. Season with salt and pepper to taste. Transfer to a serving bowl and top with the feta and seeds. Serve warm or at room temperature with flatbread or crackers.
