Credit: Caitlin Bensel

Recipe Summary

47 mins
1 hr 7 mins
Serves 12 (serving size: about 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat a gas grill to medium-high (about 450°F) on one side, or push hot coals to one side of a charcoal grill. Place eggplants, green onions, and garlic on grate over hot side of grill. Grill onions 3 minutes or until well marked and just tender, turning occasionally. Remove from grill; chop into 1/2-inch pieces. Grill garlic 4 minutes or until mostly blackened, turning occasionally. Remove from grill; cool 10 minutes. Peel. Grill eggplants over direct heat 10 minutes or until skin is well charred, turning occasionally; move to cool side of grill. Cover grill; cook eggplant 20 minutes or until completely tender. Cool 10 minutes.

  • Remove eggplant skin and scoop flesh into a medium saucepan; discard skin. Place pan over medium heat; cook eggplant 10 minutes or until liquid has evaporated, stirring occasionally. Place eggplant and garlic in a food processor or blender. Add juice, tahini, salt, and pepper; process until smooth. With processor on, slowly add oil; process until well blended and creamy. Place eggplant mixture in a serving bowl. Top with, or stir in, chopped green onions. Sprinkle with paprika and parsley.

Nutrition Facts

98 calories; fat 6.9g; saturated fat 1g; mono fat 4.4g; poly fat 1.4g; protein 2g; carbohydrates 9g; fiber 4g; iron 1mg; sodium 246mg; calcium 25mg; sugars 4g.