Ingredients
Scale
- 1 (1 1/4-pound) eggplant, cut crosswise into 10 to 12 rounds
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons tahini
- Juice of 1 small lemon (2 tablespoons) + optional lemon zest for garnish
- 2 large garlic cloves, minced
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon harissa or a few drops hot pepper sauce
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon ground cumin
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Brush the eggplant rounds with 2 tablespoons of the olive oil. Heat a grill pan over medium-high heat. In batches, place eggplant rounds into the grill pan, cover with a lid or heavy-duty aluminum foil, and grill until well charred and fully cooked through, about 7 minutes per side.
- In a food processor, add the eggplant, tahini, lemon juice, garlic, salt, harissa, smoked paprika, cumin, and remaining 1 tablespoon olive oil. Pulse several times until combined, but not pureed.
- Transfer to a serving bowl, sprinkle with the parsley and, if using, lemon zest, and serve.
Notes
Per serving (1/4 cup): 90 calories, 7g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 150mg sodium, 6g total carbohydrate, 2g dietary fiber, 2g sugars, 1g protein
Nutrition
- Serving Size: 1/4 cup