Grilled Eggplant Dip

1. 1

   Light a grill or preheat the broiler.

2. 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. 3

   Let cool slightly.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.