Lebanese Grilled Eggplant Dip Recipe

Photo: Lebanese Grilled Eggplant Dip Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Grilled Eggplant Dip Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Lebanese Grilled Eggplant Dip.

Serves 4
Yields 2 cups

by Judith Fertig from Fine Cooking
Issue 124

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. 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

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.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 2.5; Protein (g): 4; Monounsaturated Fat (g): 6; Carbohydrates (g): 9; Polyunsaturated Fat (g): 4; Sodium (mg): 150; Cholesterol (mg): 5; Fiber (g): 3;

Photo: Scott Phillips

More from the Lebanese Recipes Kitchen:

Homemade Cheese Recipe
Grape Leaves with Pomegranate Molasses
Baba Ghanouj – Roasted Eggplants With Garlic and Tahini
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Arabic Lamb and Potato Pie
Curd cheese Pie    

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