Smoky Grilled Eggplant Dip
A rich and velvety Mediterranean dip featuring fire-roasted eggplant, nutty tahini, and a hint of garlic.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 pieces Large Italian Eggplants
- 1/4 cup Tahini paste
- 3 tablespoons Fresh lemon juice
- 2 pieces Garlic cloves, minced
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Greek yogurt(optional)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Ground cumin
- 1/4 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Pomegranate seeds(optional)
Instructions
- 1
Preheat your grill to high heat (about 400-450 degrees Fahrenheit).
- 2
Prick the eggplants several times with a fork to prevent bursting and place them directly over the flames.
- 3
Grill the eggplants for 20-30 minutes, turning occasionally, until the skin is charred and the flesh feels completely soft.
- 4
Remove eggplants from the grill and place them in a bowl covered with plastic wrap for 10 minutes to steam.
- 5
Slice the eggplants open and scoop out the smoky flesh into a colander, letting excess liquid drain for 5 minutes.
- 6
In a large bowl, mash the eggplant flesh with a fork or pulse briefly in a food processor for a chunkier texture.
- 7
Stir in the tahini, lemon juice, minced garlic, cumin, and yogurt until well combined.
- 8
Slowly drizzle in the olive oil while stirring, then season with salt and smoked paprika.
- 9
Transfer to a serving bowl and garnish with fresh parsley and pomegranate seeds before serving with warm pita.
Nutrition per Serving
165
Calories
4g
Protein
12g
Carbs
13g
Fat
6g
Fiber
4g
Sugar
480mg
Sodium
Ratings & Reviews
No ratings yet
