Hands-on Time
17 Mins
Total Time
22 Mins
Yield
Serves 8 (serving size: about 1/4 cup)
Photo: Erin Kunkel Styling: Chelsea Zimmer

How to Make It

Step 1

Preheat grill to high.

Step 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.

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