Grilled Eggplant & Baba Ghanoush

This healthy eggplant appetizer recipe pairs grilled eggplant slices with smoky eggplant dip. Serve with garlic-rubbed grilled bread.

Prep/Cook Time: 55 Minutes, Servings: 10

Ingredients

• 3 small eggplants (about 8 ounces each)
• 1½ teaspoons kosher salt, divided
• 3 cloves garlic, divided
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon butter, melted
• 1 large eggplant (about 1½ pounds)
• ½ cup tahini
• ¼ cup lemon juice
• ½ teaspoon ground pepper
• ⅓ cup crumbled goat cheese
• 1 tablespoon coarsely chopped parsley

Directions

1. Preheat grill to medium.
2. Cut small eggplants into ½-inch-thick rounds. Sprinkle both sides with 1/2 teaspoon salt and let stand for 10 minutes. Mince 1 garlic clove and combine with 2 tablespoons oil and butter in a small bowl. Brush on both sides of the eggplant slices.
3. Pierce large eggplant in several places with a fork. Grill, turning frequently, until starting to char on all sides, 15 to 20 minutes total. Move to a cooler spot and continue to cook, turning once, until very tender, 8 to 10 minutes more.
4. Meanwhile, grill the eggplant slices, turning once or twice, until tender and well-marked, 6 to 10 minutes total.
5. Cut the large eggplant in half. Scoop the flesh into a food processor. Add the remaining 1 teaspoon salt, 2 cloves garlic and 2 tablespoons oil, tahini, lemon juice and pepper. Process until almost smooth.
6. To serve, place the dip and eggplant slices on a platter. Sprinkle with goat cheese and parsley.

Nutritional Information

Per Serving: 180 calories; 14 g fat (3 g sat, 7 g mono); 5 mg cholesterol; 11 g carbohydrate; 0 g added sugars; 5 g total sugars; 4 g protein; 4 g fiber; 372 mg sodium; 382 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.