Grilled Eggplant Dip

Grilled Eggplant Dip

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From: EatingWell Magazine, July/August 2014

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.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 2 eggplants (about 1 pound each)
  • ¼ cup lemon juice
  • ¼ cup chopped fresh mint, plus more for garnish
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon chopped fresh thyme, plus more for garnish
  • 1 tablespoon chopped fresh oregano, plus more for garnish
  • 1 tablespoon extra-virgin olive oil plus 1 teaspoon, divided
  • 1 teaspoon finely chopped garlic
  • 1½ teaspoons salt
  • ¼ teaspoon freshly ground pepper

Preparation

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  • Ready In

  1. Preheat grill to medium.
  2. 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°F oven until completely soft, 10 to 20 minutes.) Let cool.
  3. 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.
  4. 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.
  • Equipment:

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 52 calories; 2 g fat(0 g sat); 2 g fiber; 9 g carbohydrates; 1 g protein; 16 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 168 IU vitamin A; 5 mg vitamin C; 15 mg calcium; 1 mg iron; 351 mg sodium; 134 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, ½ fat

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