Grilled Eggplant & Baba Ghanoush

To Try

Cook Time: 55 mins Servings: Servings: 10 Source:

Ingredients

1 teaspoon kosher salt

2 cloves garlic

2 tablespoons extra-virgin olive oil

1 large eggplant (about 1 1/2 pounds)

½ cup tahini

¼ cup lemon juice

½ teaspoon ground pepper

⅓ cup crumbled goat cheese

1 tablespoon coarsely chopped parsley

Exchanges:

1 1/2 Vegetable, 2 1/2 Fat

Directions

Preheat grill to medium.

Pierce large eggplant in several places with a fork. Grill, turning frequently, until starting to char on all sides, 15 to 20 minutes total. Move to a cooler spot and continue to cook, turning once, until very tender, 8 to 10 minutes.

Cut the large eggplant in half. Scoop the flesh into a food processor. Add the remaining 1 teaspoon salt, 2 cloves garlic and 2 tablespoons oil, tahini, lemon juice and pepper. Process until almost smooth.

To serve, place the dip and eggplant slices on a platter. Sprinkle with goat cheese and parsley.

Notes

Make Ahead Tip: Hold at room temperature for up to 2 hours.

Nutrition

180 calories; protein 4.3g 9% DV; carbohydrates 11.4g 4% DV; dietary fiber 4.3g 17% DV; sugars 4.5g; fat 14.3g 22% DV; saturated fat 3.1g 15% DV; cholesterol 5mg 2% DV; vitamin a iu 151.4IU 3% DV; vitamin c 6.6mg 11% DV; folate 44.1mcg 11% DV; calcium 38.7mg 4% DV; iron 1mg 5% DV; magnesium 32.1mg 12% DV; potassium 381.7mg 11% DV; sodium 375.9mg 15% DV; thiamin 0.3mg 25% DV.