Grilled Eggplant Dip Recipe

Name: Grilled Eggplant Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cylindrical eggplants (about 1 pound each); 6 garlic cloves, each cut into 3 to 4 lengthwise wedges; 4 tablespoons tahini; 3 tablespoons extra-virgin olive oil, divided; 3 tablespoons lemon juice, or more to taste, plus lemon wedges for serving; 1/2 teaspoon coarse salt, or more to taste; 1 teaspoon House Seasoning, recipe follows; 3 tablespoons minced fresh flat-leaf parsley; Lettuce leaves; Paprika; Grilled pita bread, for serving; 1 cup salt; 1/4 cup black pepper; 1/4 cup garlic powder

Servings: persons

2 cylindrical eggplants (about 1 pound each)
6 garlic cloves, each cut into 3 to 4 lengthwise wedges
4 tablespoons tahini
3 tablespoons extra-virgin olive oil, divided
3 tablespoons lemon juice, or more to taste, plus lemon wedges for serving
1/2 teaspoon coarse salt, or more to taste
1 teaspoon House Seasoning, recipe follows
3 tablespoons minced fresh flat-leaf parsley
Lettuce leaves
Paprika
Grilled pita bread, for serving
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

1
Set up the grill for direct grilling on high heat.
2
Make slits in each eggplant and insert the garlic.
3
When ready to cook, place the eggplants on the hot grate and grill until the skins are charred all over and the flesh is very soft, 20 to 30 minutes in all, turning with tongs.
4
Transfer the eggplants to a plate to cool.
5
Peel the burnt skin off the eggplants - don't worry about removing it all.
6
Coarsely puree the grilled eggplants with their garlic in a food processor.
7
Add the tahini, 2 tablespoons of oil, lemon juice, salt, and House Seasoning.
8
Taste for seasoning, adding salt or lemon juice as necessary, the mixture should be very flavorful.
9
Add the parsley and process in small bursts, just to mix.
10
Spoon the dip into a small bowl lined with lettuce leaves, drizzle with remaining tablespoon of oil, and sprinkle with paprika.
11
Serve with lemon wedges and grilled pita bread.
12
House Seasoning:
13
Mix ingredients together and store in an airtight container for up to 6 months.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cylindrical eggplants (about 1 pound each), 6 garlic cloves, each cut into 3 to 4 lengthwise wedges, 4 tablespoons tahini, 3 tablespoons extra-virgin olive oil, divided, and more.

Yes, Grilled Eggplant Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Eggplant Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions