Grilled Greek Eggplant Spread/Dip

Eggplants are native to India and were first cultivated around 300 BC. They were introduced to Greece by the Arabs during the Middle Ages.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Grilled Greek Eggplant Spread/Dip

Cooking Method: Blending, Grilling Cuisine: Greek, Mediterranean Courses: Any, Appetizer, Side Dish Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Total Time 35 mins

Servings: 6 Calories: 720

Best Season: Summer

Ingredients

Servings

• 2 medium-sized Eggplants
• 2 tablespoon Olive oil
• 2 minced Garlic cloves
• 2 tablespoon Lemon juice
• 2 tablespoon Tahini
• 1 teaspoon Salt
• 1 teaspoon Ground black pepper
• for garnish chopped Fresh parsley

Instructions

1. Preheat the grill to medium-high heat.
2. Slice the eggplants lengthwise into 1/2-inch thick slices.
3. Brush the eggplant slices with olive oil and season with salt and pepper.
4. Grill the eggplant slices for about 3-4 minutes per side, until tender and lightly charred.
5. Remove the grilled eggplant slices from the grill and let them cool.
6. In a food processor, combine the grilled eggplant, minced garlic, lemon juice, tahini, salt, and pepper. Blend until smooth.
7. Transfer the eggplant spread/dip to a serving bowl and garnish with fresh parsley.
8. Serve with pita bread, crackers, or fresh vegetables.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 6g2%

Sugars 4g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.