Grilled Eggplant & Baba Ghanoush

Grilled Eggplant & Baba Ghanoush

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From: EatingWell Magazine, July/August 2015

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

Ingredients 10 servings

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Original recipe yields 10 servings
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Nutrition per serving may change if servings are adjusted.
  • 3 small eggplants (about 8 ounces each)
  • 1½ teaspoons kosher salt, divided
  • 3 cloves garlic, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon butter, melted
  • 1 large eggplant (about 1½ pounds)
  • ½ cup tahini
  • ¼ cup lemon juice
  • ½ teaspoon ground pepper
  • ⅓ cup crumbled goat cheese
  • 1 tablespoon coarsely chopped parsley

Preparation

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  1. Preheat grill to medium.
  2. Cut small eggplants into ½-inch-thick rounds. Sprinkle both sides with ½ 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.
  3. 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.
  4. Meanwhile, grill the eggplant slices, turning once or twice, until tender and well-marked, 6 to 10 minutes total.
  5. 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.
  6. 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 information

  • Serving size: ¼ cup dip & 2 slices eggplant
  • Per serving: 180 calories; 14 g fat(3 g sat); 4 g fiber; 11 g carbohydrates; 4 g protein; 44 mcg folate; 5 mg cholesterol; 4 g sugars; 0 g added sugars; 151 IU vitamin A; 7 mg vitamin C; 39 mg calcium; 1 mg iron; 376 mg sodium; 382 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 2½ fat

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