Grilled Eggplant Dip
2 medium eggplants (about 2 pounds total)
1. Light a grill or preheat the broiler. Pierce the eggplant in several places with a fork and grill over a medium-low fire or broil as far from the heat as possible for 20 to 30 minutes, turning occasionally, until the eggplants are tender throughout when pierced. Let cool slightly.
2 garlic cloves, finely chopped
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 tablespoon plain yogurt
salt and freshly ground pepper
4 ounces soft goat cheese
1 to 2 tablespoons coarsely chopped flat-leaf parsley
2. Halve the eggplants lengthwise and scoop the flesh into a food processor. Add the garlic, tahini, lemon juice and yogurt and pulse to combine; season with salt and pepper. Transfer the dip to a serving bowl and refrigerate until chilled, about 1 hour. Top with the goat cheese, sprinkle with the chopped parsley and serve.
The eggplant dip can be refrigerated overnight.
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