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Lebanese Grilled Eggplant Dip

By Judith Fertig / Photography By Scott Phillips
Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.


  • 1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  • 1 Tbs. extra-virgin olive oil; more for brushing
  • Kosher salt and freshly ground black pepper
  • 1/4 cup tahini
  • 1/4 cup Greek yogurt
  • 3 Tbs. fresh lemon juice
  • 1 tsp. minced garlic
  • 1/4 tsp. za’atar
  • Aleppo pepper or paprika


Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Put the eggplant in a  food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.

Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.

Make Ahead Tips

The spread can be made and refrigerated up to 1 day ahead.Return to cool room temperature to serve.

nutrition information (per serving):

Calories (kcal): 160; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 2.5; Protein (g): 4; Monounsaturated Fat (g): 6; Carbohydrates (g): 9; Polyunsaturated Fat (g): 4; Sodium (mg): 150; Cholesterol (mg): 5; Fiber (g): 3