Grilled Eggplant Dip

Name: Grilled Eggplant Dip
Ingredients: 2 medium eggplants (about 2 pounds total); 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

8 ingredients

7 steps

Ingredients

2 medium eggplants (about 2 pounds total)
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

Directions

1

Light a grill or preheat the broiler.
2

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.
3

Let cool slightly.
4

Halve the eggplants lengthwise and scoop the flesh into a food processor.
5

Add the garlic, tahini, lemon juice and yogurt and pulse to combine; season with salt and pepper.
6

Transfer the dip to a serving bowl and refrigerate until chilled, about 1 hour.
7

Top with the goat cheese, sprinkle with the chopped parsley and serve.