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

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2015


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium.

  • Cut small eggplants into 1/2-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.

  • 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.

  • Meanwhile, grill the eggplant slices, turning once or twice, until tender and well-marked, 6 to 10 minutes total.

  • 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.

  • To serve, place the dip and eggplant slices on a platter. Sprinkle with goat cheese and parsley.


Make Ahead Tip: Hold at room temperature for up to 2 hours.

Nutrition Facts

180 calories; protein 4.3g 9% DV; carbohydrates 11.4g 4% DV; exchange other carbs 1; dietary fiber 4.3g 17% DV; sugars 4.5g; fat 14.3g 22% DV; saturated fat 3.1g 15% DV; cholesterol 5mg 2% DV; vitamin a iu 151.4IU 3% DV; vitamin c 6.6mg 11% DV; folate 44.1mcg 11% DV; calcium 38.7mg 4% DV; iron 1mg 5% DV; magnesium 32.1mg 12% DV; potassium 381.7mg 11% DV; sodium 375.9mg 15% DV; thiamin 0.3mg 25% DV.