Photo: Erin Kunkel Styling: Chelsea Zimmer
Grilling the eggplant adds a charred note to this classic Middle Eastern dip. Let the slices steam after cooking so the flesh becomes even more tender. Serve with toasted pita, sliced cucumber, or fennel.
Serves 8 (serving size: about 1/4 cup)
1. Preheat grill to high.
2. Cut eggplant into 1/2-inch-thick slices; coat with cooking spray. Arrange slices on grill rack; grill 10 minutes or until tender, turning after 5 minutes. Place eggplant in a bowl; cover with plastic wrap. Let stand 5 minutes. Place eggplant, 3 tablespoons oil, tahini, juice, 1 tablespoon oregano, and remaining ingredients in a food processor; pulse until smooth. Place mixture in a bowl; drizzle with remaining 1 tablespoon olive oil. Sprinkle with remaining 1 1/2 teaspoons oregano.