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This grilled eggplant dip recipe is a lighter take on baba ganoush, with the smoky eggplant brightened by herbs and lemon juice rather than tahini. Serve with crostini or use as a sandwich spread that'll put plain mayo to shame. Source: EatingWell Magazine, July/August 2014

Danielle Centoni


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium.

  • Pierce eggplants all over with a knife. Place on the grill rack and roast, turning about every 5 minutes, until charred on all sides and completely soft and tender, 20 to 25 minutes total. (Alternatively, char the eggplants directly over a gas flame, turning every 5 minutes, then roast in a 425 degrees F oven until completely soft, 10 to 20 minutes.) Let cool.

  • Cut the eggplants in half and scoop out the flesh; finely chop with a knife or pulse in a food processor until almost smooth. Transfer the eggplant to a bowl and combine with lemon juice, mint, shallot, thyme, oregano, 1 tablespoon oil, garlic, salt and pepper.

  • Transfer to a serving bowl and swirl the top with the back of a spoon. Drizzle with the remaining 1 teaspoon oil and sprinkle with more mint, thyme and/or oregano.


Make Ahead Tip: Cover and refrigerate for up to 3 days. Bring to room temperature before serving.


Nutrition Facts

52 calories; 2.1 g total fat; 0.3 g saturated fat; 351 mg sodium. 134 mg potassium; 8.6 g carbohydrates; 2.4 g fiber; 3 g sugar; 0.9 g protein; 168 IU vitamin a iu; 5 mg vitamin c; 16 mcg folate; 15 mg calcium; 1 mg iron; 12 mg magnesium;


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