Grilled Eggplant Dip

Name: Grilled Eggplant Dip
Cook time: 20 min
Total time: 20 min
Yield: Makes about 2 cups ; Serves 6 to 8
Cuisine: United States
Ingredients: 3 tablespoons tahini; 3 tablespoons extra-virgin olive oil; 2 cylindrical eggplants (about 1 pound each); 6 garlic cloves, each cut into 3 to 4 lengthwise wedges; Grilled Pita Bread, for serving; Hot paprika; Lettuce leaves; 3 tablespoons minced fresh flat-leaf parsley; ½ teaspoon black pepper; ½ teaspoon coarse salt, or more to taste; 2 tablespoons lemon juice, or more to taste, plus lemon wedges for serving; 2 tablespoons lemon juice, or more to taste, plus lemon wedges for serving

Preparation info

Makes about 2 cups ; Serves
6 to 8

Difficulty
Easy
Ready in
20 min

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

2 cylindrical eggplants (about 1 pound each)
6 garlic cloves, each cut into 3 to 4 lengthwise wedges

Americas
United States
Side dish
Vegan

Method

Set up the grill for direct grilling ( for charcoal or for gas) and preheat to high.
Make slits in each eggplant and insert the garlic as shown in Preparing the Eggplants, Steps 1 and 2. When ready to cook, place the eggplants on the hot gr