EATING
Grilled eggplant dip
Grilled eggplant dip
Ingredients
| 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 |
Directions
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.
8
Servings
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 |
