Wednesday, February 13, 2013

Grilled Eggplant Dip

Wellp, Miss Paula Dean has done it again. I think this dip would make a great lunch, appetizer or snack. I know it's too col to be out there grilling, but I know that doesn't slow many of you down. For those of you who don't grill in this weather, you should own a grill pan anyway or a panini press will do the trick!

Grilled Eggplant Dip1 tsp of your favorite all-purpose seasoning
1/2 teaspoon coarse salt
3 tablespoon lemon juice, plus lemon wedges for serving
3 tablespoon extra-virgin olive oil, divided 

4 tablespoon tahini
6 garlic cloves, each cut into 3 to 4 lengthwise wedges
2 eggplants
3 tablespoon minced fresh flat-leaf parsley
Boston Lettuce leaves
Grilled pita bread, for serving

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