This healthy eggplant appetizer recipe pairs grilled eggplant slices with smoky eggplant dip. Serve with garlic-rubbed grilled bread. Source: EatingWell Magazine, July/August 2015

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium.

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  • 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.

Tips

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

Nutrition Facts

180 calories; 14.3 g total fat; 3.1 g saturated fat; 5 mg cholesterol; 376 mg sodium. 382 mg potassium; 11.4 g carbohydrates; 4.3 g fiber; 4 g sugar; 4.3 g protein; 151 IU vitamin a iu; 7 mg vitamin c; 44 mcg folate; 39 mg calcium; 1 mg iron; 32 mg magnesium;