Health & Wellness

Grilled Eggplant & Baba Ghanoush

Eggplant is a low-calorie vegetable that is probably best known for its role in eggplant parmesan, an absolutely delicious dish, but one that can be calorie heavy from frying the eggplant and then smothering it with cheese and sauce. This appetizer showcases eggplant in healthier way, grilled. Eggplant is a very good source of copper, fiber, and vitamin B1 and is a good source of folate, manganese, potassium, and vitamins B1, B3, B6, and K.

The next time you’re hosting a gathering, put this flavorful grilled eggplant and baba ghanoush dish on the buffet table and watch it disappear. Serve with grilled artisan bread slices.

Grilled Eggplant and Baba Ghanoush

Ingredients

  • 3 small eggplants, sliced into ½-inch-thick rounds
  • 1 ½ teaspoons kosher salt, divided
  • 1 tablespoon butter, melted
  • 4 tablespoons extra-virgin olive oil, divided
  • 3 cloves garlic, minced
  • 1 large eggplant (about 1 ½ pounds)
  • ¼ cup lemon juice
  • ½ cup tahini
  • ½ teaspoon ground pepper
  • Coarsely chopped parsley, for garnish
  • Crumbled goat cheese, for garnish

Directions

Prepare grill for medium heat. Sprinkle ½ teaspoon of salt onto both sides of eggplant slices; set aside for 10 minutes. In a small bowl, mix together butter, 2 tablespoons of oil, and 1/3 of the minced garlic. Brush butter mixture onto both sides of eggplant slices; set aside. Pierce large eggplant several times with a fork. Grill large eggplant for a total of 15 to 20 minutes, turning often, until eggplant starts to char all around. Move to a cooler location on the grill and continue to cook for about 8 minutes more, until very tender. While large eggplant continues to cook in the cooler location, grill the eggplant slices for about 6 to 10 minutes, turning once or twice, until tender. Cut the large eggplant in half. Spoon out the flesh and place into a food processor. Add the remaining salt, remaining oil, remaining garlic, lemon juice, tahini, and pepper. Process until almost smooth. Place the eggplant slices and dip on a platter. Sprinkle with parsley and goat cheese. Serve. 10 SERVINGS