A goat cheese garnish gives a tangy edge to this smoky eggplant appetizer.Plus: More Vegetable Recipes and Tips

Deborah Larsson
Claire McKean
Christer Larsson
Jim McKean
August 1998

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Recipe Summary

Yield:
8 FIRST-COURSE SERVINGS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill or preheat the broiler. 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. Let cool slightly.

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  • Halve the eggplants lengthwise and scoop the flesh into a food processor. Add the garlic, tahini, lemon juice and yogurt and pulse to combine; season with salt and pepper. Transfer the dip to a serving bowl and refrigerate until chilled, about 1 hour. Top with the goat cheese, sprinkle with the chopped parsley and serve.

Make Ahead

The eggplant dip can be refrigerated overnight.

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