Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
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.

Read Reviews (2)
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

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.

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop
Moveable Feast

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2019 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - April/May 2019

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?