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
Preheat grill to medium.
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.
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.
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