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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.

Danielle Centoni
Source: EatingWell Magazine, July/August 2014
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Ingredients

Ingredient Checklist

Directions

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  • Preheat grill to medium.

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  • 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.

Tips

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

Equipment:

Nutrition Facts

51.6 calories; protein 0.9g 2% DV; carbohydrates 8.6g 3% DV; exchange other carbs 0.5; dietary fiber 2.4g 10% DV; sugars 3g; fat 2.1g 3% DV; saturated fat 0.3g 2% DV; cholesterolmg; vitamin a iu 168IU 3% DV; vitamin c 4.7mg 8% DV; folate 16.4mcg 4% DV; calcium 14.6mg 2% DV; iron 0.6mg 3% DV; magnesium 12.5mg 5% DV; potassium 133.7mg 4% DV; sodium 350.8mg 14% DV; thiamin 0.1mg 7% DV.

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