Yield: Yields 2 cups
Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.
Make Ahead Tips
The spread can be made and refrigerated up to 1 day ahead.Return to cool room temperature to serve.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was good but not amazing. I roasted the eggplant on the grill whole, rather than sliced, but that was the only change I made.
I served this to my dinner guests last Friday evening and they absolutely raved about it! I admit it was delicious. Will definitely make this again.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.