Fine Cooking Magazine - November/December 2020

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

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.

(2 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Eggplant
IN THIS RECIPE
Black Peppercorns
IN THIS RECIPE
Tahini
Buy Now
FEATURED
Artichokes

Reviews

Rate or Review

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.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Lebanese Grilled Eggplant Dip
Yield: Yields 2 cups
Cuisine: Mediterranean
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