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.

Elizabeth Nelson
Recipe by Cooking Light June 2016

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Credit: Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

hands-on:
17 mins
total:
22 mins
Yield:
Serves 8 (serving size: about 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high.

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  • 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.

Nutrition Facts

137 calories; fat 11.1g; saturated fat 1.5g; mono fat 6.5g; poly fat 2.5g; protein 3g; carbohydrates 9g; fiber 4g; iron 1mg; sodium 186mg; calcium 27mg; sugars 3g; added sugar 1g.
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