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.
Nutrition per serving may change if servings are adjusted.
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
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°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.
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