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Smoky Grilled Eggplant Dip

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner
Smoky Grilled Eggplant Dip
Ingredients
  • 2 large eggplant
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 3 tablespoons chopped fresh parsley
  • 1/4 cup extra virgin olive oil
Instructions
1
Preheat your outdoor grill to a medium-high temperature, and lightly brush the grates with oil to prevent sticking.
2
Use a fork to create small holes in the eggplant, allowing steam to escape during cooking.
3
Place the eggplant on the preheated grill and cook for approximately 30 minutes, turning occasionally to achieve even charring.
4
Transfer the eggplant to a baking dish and cover it with aluminum foil, allowing steam to escape for 10 minutes.
5
Using your fingers, gently remove the stem and skin from the eggplant; the skin should be easily removable and slightly charred. Discard the skin and transfer the flesh to a colander, allowing it to drain for 20 minutes.
6
Use paper towels to gently press out any remaining moisture from the eggplant flesh.
7
Add the cooked eggplant to a food processor and blend it with tahini, lemon juice, garlic, salt, smoked paprika, and cumin until you achieve a smooth consistency.
8
Add fresh parsley to the processor and blend until it is fully incorporated with the eggplant mixture. Finally, add olive oil to the processor and blend until it is fully incorporated into the eggplant mixture.