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Ingredients
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2 large eggplants
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3 cloves garlic, minced
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1 Juice of 1 lemon
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2 tablespoons tahini (sesame paste)
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2 tablespoons fresh parsley, chopped
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1 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1 Salt and black pepper, to taste
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1 Lemon wedges and extra parsley for garnish
Directions
Serve this Vegan Grilled Middle Eastern Eggplant with pita bread, fresh veggies, or as a flavorful dip for your next Middle Eastern-inspired meal.
You can also drizzle a bit of olive oil on top for added richness, although this recipe is oil-free as is.
Steps
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1
Done
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Preheat your grill to medium-high heat. |
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2
Done
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While the grill is heating up, slice the eggplants in half lengthwise. Score the flesh in a crisscross pattern, making sure not to cut through the skin. |
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3
Done
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Place the eggplant halves on the grill, cut side down. Grill for about 10-12 minutes, or until the flesh becomes soft and the skin is charred. |
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4
Done
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Remove the grilled eggplant from the heat and allow them to cool slightly. |
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5
Done
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Scoop out the flesh from the eggplant into a bowl, discarding the charred skin. |
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6
Done
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To the eggplant flesh, add minced garlic, lemon juice, tahini, chopped fresh parsley, ground cumin, smoked paprika, salt, and black pepper. Mix well to combine all the ingredients and create a creamy eggplant dip. |
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7
Done
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Taste and adjust the seasonings if needed. |
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8
Done
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Transfer the grilled Middle Eastern eggplant dip to a serving dish. |
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9
Done
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Garnish with extra chopped parsley and lemon wedges. |
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