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


Recipe Summary test

55 mins


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

1/4 cup dip & 2 slices eggplant
180 calories; protein 4.3g; carbohydrates 11.4g; dietary fiber 4.3g; sugars 4.5g; fat 14.3g; saturated fat 3.1g; cholesterol 5mg; vitamin a iu 151.4IU; vitamin c 6.6mg; folate 44.1mcg; calcium 38.7mg; iron 1mg; magnesium 32.1mg; potassium 381.7mg; sodium 375.9mg; thiamin 0.3mg.

1 1/2 vegetable, 2 1/2 fat