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Recipe

Lebanese Grilled Eggplant Dip

By Judith Fertig Fine Cooking Issue 124
Scott Phillips

Yield: Yields 2 cups

Servings: 4

Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.

Ingredients

  • 1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  • 1 Tbs. extra-virgin olive oil; more for brushing
  • Kosher salt and freshly ground black pepper
  • 1/4 cup tahini
  • 1/4 cup Greek yogurt
  • 3 Tbs. fresh lemon juice
  • 1 tsp. minced garlic
  • 1/4 tsp. za’atar
  • Aleppo pepper or paprika

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 5
  • Sodium (mg): 150
  • Carbohydrates (g): 9
  • Fiber (g): 3
  • Protein (g): 4

Preparation

  • Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.
  • Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.
  • Put the eggplant in a  food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.
  • Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.

Make Ahead Tips

The spread can be made and refrigerated up to 1 day ahead.Return to cool room temperature to serve.

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Reviews (2 reviews)

  • lucyg22 | 08/16/2014

    This was good but not amazing. I roasted the eggplant on the grill whole, rather than sliced, but that was the only change I made.

  • prulleke | 07/21/2013

    I served this to my dinner guests last Friday evening and they absolutely raved about it! I admit it was delicious. Will definitely make this again.

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