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Grilled eggplant dip

Grilled eggplant dip


  Cut-up raw vegetables, for dipping (try bell pepper strips, sliced cucumbers, endive spears and carrot sticks)
2 medium eggplants
6 whole unpeeled garlic cloves
4 tablespoons lemon juice
3 tablespoons chopped fresh parsley
1 1/2 tablespoons tahini
1 tablespoon olive oil
1/4 teaspoon kosher salt
Pinch cayenne pepper
2-3 Boston or butter lettuce leaves, for lining bowl 
1/8 teaspoon  paprika
  Lemon wedges, for garnish 


Preheat the grill for direct grilling over high heat. Wrap unpeeled garlic cloves in heavy duty aluminum foil, sealing to make a small packet.

Place eggplants and garlic packet on preheated grill and cook, turning occasionally with tongs, until eggplant and garlic are very soft, 25‑30 minutes. Transfer to a plate and let cool.

Squeeze the garlic from the cloves and peel off and discard the burnt skin from the eggplants. Place both in a food processor and pulse several times to coarsely chop. Add lemon juice, parsley, tahini, oil, salt and cayenne; pulse just to mix.

Line a small bowl with lettuce leaves and gently spoon in dip. Sprinkle with paprika and serve with lemon wedges and cut-up vegetables for dipping.



10 minutes

Prep Time

30 minutes (plus preheating grill)

Cook Time

Nutrition facts

Serving Size 1/4 cup
Calories 80      
Fat 4.5 g
Sat Fat 0.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 210 mg
Carbohydrate 10 g
Fiber 5 g
Protein 2 g

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