Grilled Eggplant Dip Recipe

Grilled Eggplant Dip

Our spin on a classic baba ghanoush utilizes whole spices and fresh eggplant to create a smoky, bold, and sure-to-please dip that's great with vegetables.

Total Time36 Minutes 30 Seconds
Yield
16 servings
DifficultySimple

Dietary Interests

Gluten-Free, Mediterranean, Heart Friendly

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Submitted by

Vitamix

Ingredients

2 medium 900 g eggplants, end trimmed, halved
1 lemon, peeled
1 cup 225 g 0% fat Greek yogurt
2 Tablespoons 30 ml extra virgin olive oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons sesame seeds
2 teaspoons ground dried sumac
½ teaspoon kosher salt, optional
½ teaspoon dried thyme

2 medium 900 g eggplants, end trimmed, halved
1 lemon, peeled
1 cup 225 g 0% fat Greek yogurt
2 Tablespoons 30 ml extra virgin olive oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons sesame seeds
2 teaspoons ground dried sumac
½ teaspoon kosher salt, optional
½ teaspoon dried thyme

2 medium 900 g eggplants, end trimmed, halved
1 lemon, peeled
1 cup 225 g 0% fat Greek yogurt
2 Tablespoons 30 ml extra virgin olive oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons sesame seeds
2 teaspoons ground dried sumac
½ teaspoon kosher salt, optional
½ teaspoon dried thyme

Cut off the tops of each eggplant and cut in half lengthwise. Place over a hot grill, along with the lemon, rotating often and charring evenly on all sides until items are very soft. Remove and allow to cool slightly.
While the eggplant is grilling, add the cumin, coriander, and sesame seeds to a small skillet set over medium heat and toast until aromatic, being careful not to burn them.
Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute 30 seconds, using the tamper to press ingredients toward the blades.
Serve warm with sliced vegetables or pita, or chill and reserve for later use.

Cut off the tops of each eggplant and cut in half lengthwise. Place over a hot grill, along with the lemon, rotating often and charring evenly on all sides until items are very soft. Remove and allow to cool slightly.
While the eggplant is grilling, add the cumin, coriander, and sesame seeds to a small skillet set over medium heat and toast until aromatic, being careful not to burn them.
Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute 30 seconds, using the tamper to press ingredients toward the blades.
Serve warm with sliced vegetables or pita, or chill and reserve for later use.

Cut off the tops of each eggplant and cut in half lengthwise. Place over a hot grill, along with the lemon, rotating often and charring evenly on all sides until items are very soft. Remove and allow to cool slightly.
While the eggplant is grilling, add the cumin, coriander, and sesame seeds to a small skillet set over medium heat and toast until aromatic, being careful not to burn them.
Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute 30 seconds, using the tamper to press ingredients toward the blades.
Serve warm with sliced vegetables or pita, or chill and reserve for later use.

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Chef's Note

Sumac is a tart and citrusy spice that complements this dip wonderfully, but does not have a true substitute - if unable to be found, serve dip with an extra squeeze of lemon juice for a tangy pop.
We leave the peels on our eggplants and lemons in this recipe since the Vitamix can pulverize them in this nutritious treat, but they may be removed before blending if desired for flavor or color.Did you know that the skins and peels of plants are loaded with not only fiber, but vitamins and minerals too? Just an added bonus of leaving them in this recipe.

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