Spanish · Lunch
Grilled Eggplant Dip
Smoky charred eggplant is mashed with garlic, tahini, sherry vinegar and olive oil into a rustic Spanish-style dip. Finished with smoked paprika and parsley, it is served on a small board with warm bread and vegetable sticks for scooping.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
375Calories
7.6gProtein
25.8gFat
30.8gCarbs
7.9gSugar
9.3gFiber
705mgSodium
0mgChol
3.8gSat Fat
618mgPotassium
89mgCalcium
2.8mgIron
0mcgVitamin B12
8.9mgVitamin C
vegetarian
gluten-free-adaptable
vegan
low-calorie
high-fiber
mediterranean
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Halve the eggplant lengthwise, score the cut side in a crosshatch, and brush with 1 teaspoon olive oil.
2
Char
Grill the eggplant halves cut-side down on high heat for 12–15 minutes until the skin blisters black and flesh collapses when pressed.
3
Cool
Set the charred eggplant aside for 10 minutes until cool enough to handle.
4
Prep
Scoop the soft flesh into a bowl, discard the skin, then add garlic, tahini, sherry vinegar, remaining olive oil and salt. Mash with a fork until mostly smooth with soft flecks, about 1 minute.
5
Prep
Warm the baguette slices in a dry pan over medium heat for 1 minute per side until lightly golden with light char marks.
6
Plate
Spoon the mash onto a small board, drizzle with reserved olive oil, scatter parsley and smoked paprika over top, and arrange toasted baguette and vegetable sticks alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 1 medium eggplant
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tahini
- 2 tsp2 tsp sherry vinegar
- 4 tbsp4 tbsp olive oil, divided
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 2.8 oz40g, about 2 thick slices baguette
- 2/3 cup100g mixed carrot and cucumber sticks
