Photo of Smoky eggplant dip by WW

Smoky eggplant dip

2
2
2
SmartPoints® value per serving
Total Time
1 hr
Prep
10 min
Cook
40 min
Serves
8
Difficulty
Easy
Whole eggplants cook on the grill until the skins are charred and the whole fruit starts to collapse—rendering the inside flesh soft, slightly smoky, and buttery. The resulting garlicky, tahini-rich dip goes well with crudités or pita chips (be sure to track additional SmartPoints).

Ingredients

Eggplant(s)

2 medium, 14 to 16 oz each

Tahini

¼ cup(s)

Extra virgin olive oil

1½ tbsp(s), divided

Fresh lemon juice

1½ tbsp(s)

Kosher salt

¾ tsp(s)

Ground cumin

½ tsp(s)

Garlic clove(s)

1 clove(s), medium, grated

Fresh parsley

1 tbsp(s), chopped

Instructions

  1. Preheat grill to medium-high heat or prepare medium-high fire. Pierce eggplants a few times with the tip of a knife. Place eggplants on grill rack; close lid and grill until tender when pierced with a knife, turning once or twice, 40 to 45 minutes. Place eggplants on a cutting board. Holding with tongs, cut each in half lengthwise; cool 10 minutes.
  2. Scoop eggplant flesh into a food processor; discard skins. Add tahini, 1 tbsp oil, lemon juice, salt, cumin, and garlic. Pulse until almost smooth. Spoon into a bowl; drizzle with remaining 1½ tsp oil and sprinkle with parsley.
  3. Serving size: 1/4 cup