Eggplant Dip Recipe

Time30m

Serves4

Grilled eggplant mixed with garlic, lemon juice and tahini served with pita bread

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Ingredients

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1
Preheat the Grill
Preheat your grill to medium-high heat.
2
Prepare the Eggplant
Slice the eggplants in half lengthwise and score the flesh with a knife in a crosshatch pattern. Brush the cut sides with olive oil and sprinkle with salt.
3
Grill the Eggplant
Place the eggplant halves on the grill cut side down. Grill for about 8-10 minutes, or until the flesh is soft and charred. Remove from the grill and let cool.

4
Prepare the Garlic
While the eggplant cools, peel and mince the garlic cloves.
5
Scoop out the Eggplant
Once the eggplants are cool enough to handle, scoop out the flesh into a mixing bowl, discarding the skin.
6
Mix the Ingredients
Add the minced garlic, tahini, lemon juice, salt, and black pepper to the eggplant in the mixing bowl. Mix well until all ingredients are combined and the dip is smooth.
7
Adjust the Consistency
If the dip is too thick, you can add a little water or more lemon juice to reach your desired consistency.

8
Serve with Pita Bread
Transfer the eggplant dip to a serving bowl and drizzle with a little olive oil. Serve with warm pita bread on the side.