Grilled Eggplant Dip
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.
Make Ahead Tip: Cover and refrigerate for up to 3 days. Bring to room temperature before serving.
1 1/2 vegetable, 1/2 fat