Grilled Eggplant Baba Ghanoush
- 3 small eggplants (about 8 oz. each)
- 1 ½ tsp. kosher salt, divided
- 3 cloves garlic, divided
- 4 Tbsp. extra virgin olive oil, divided
- 1 Tbsp. butter, melted
- 1 large eggplant (about 1 ½ lbs.)
- ½ cup tahini
- ¼ cup lemon juice
- ½ tsp. black pepper
- ⅓ cup crumbled goat cheese
- 1 Tbsp. coarsely chopped parsley
Directions1. Preheat grill to medium. 1. Cut small eggplants into ½-inch-thick rounds. Sprinkle both sides with ½ teaspoon salt and let stand for 10 minutes. Mince 1 garlic clove and combine with 2 Tbsp. oil and butter in a small bowl. Brush on both sides of the eggplant slices. 1. Pierce large eggplant in several places with a fork. Grill, turning frequently, until starting to char on all sides, 15-20 minutes total. Move to a cooler spot and continue to cook, turning once, until very tender, 8-10 minutes more. 1. Meanwhile, grill the eggplant slices, turning once or twice, until tender and well-marked, 6-10 minutes total. 1. Cut the large eggplant in half. Scoop the flesh into a food processor. Add the remaining 1 tsp. salt, 2 cloves garlic and 2 Tbsp. oil, tahini, lemon juice and black pepper. Process until almost smooth. 1. To serve, place the dip and eggplant slices on a platter. Sprinkle with goat cheese and parsley.
Calories 200, Total Fat 14g (Saturated 3g, Trans 0g), Cholesterol 10mg, Sodium 320mg, Total Carbohydrate 16g (Dietary Fiber 7g, Sugars 7g), Protein 5g, Vitamin A 2%, Vitamin C 15%, Calcium 4%, Iron 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 10 servingsGluten Free Grilling Summer Vegetarian Snack Appetizer Side Dish Mediterranean