|Cut-up raw vegetables, for dipping (try bell pepper strips, sliced cucumbers, endive spears and carrot sticks)|
|6||whole unpeeled garlic cloves|
|4 tablespoons||lemon juice|
|3 tablespoons||chopped fresh parsley|
|1 1/2 tablespoons||tahini|
|1 tablespoon||olive oil|
|1/4 teaspoon||kosher salt|
|2-3||Boston or butter lettuce leaves, for lining bowl|
|Lemon wedges, for garnish|
Preheat the grill for direct grilling over high heat. Wrap unpeeled garlic cloves in heavy duty aluminum foil, sealing to make a small packet.
Place eggplants and garlic packet on preheated grill and cook, turning occasionally with tongs, until eggplant and garlic are very soft, 25‑30 minutes. Transfer to a plate and let cool.
Squeeze the garlic from the cloves and peel off and discard the burnt skin from the eggplants. Place both in a food processor and pulse several times to coarsely chop. Add lemon juice, parsley, tahini, oil, salt and cayenne; pulse just to mix.
Line a small bowl with lettuce leaves and gently spoon in dip. Sprinkle with paprika and serve with lemon wedges and cut-up vegetables for dipping.
30 minutes (plus preheating grill)
|Serving Size||1/4 cup|
|Sat Fat||0.5 g|
|Trans Fat||0 g|