Snack: Grilled Eggplant Dip

A creamy and smoky dip that goes great with pita.

This recipe includes superfoods such as:

Lemon

Health benefits of Grilled Eggplant Dip

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 teaspoon Paula Deen's House Seasoning
1/2 teaspoon coarse salt, or more to taste
3 tablespoons lemon juice, or more to taste, plus lemon wedges for serving
3 tablespoons extra-virgin olive oil, divided
4 tablespoons tahini
6 cloves garlic, each cut into 3 to 4 lengthwise wedges
2 cylindrical eggplants, about 1 lb each
3 tablespoons minced fresh parsley
lettuce leaves
paprika
grilled pita breads, for serving

Instructions

Set up the grill for direct grilling on high heat.
Make slits in each eggplant and insert the garlic. When ready to cook, place the eggplants on the hot grate and grill until the skins are charred all over and the flesh is very soft, 20 to 30 minutes in all, turning with tongs. Transfer the eggplants to a plate to cool.
Peel the burnt skin off the eggplants - don't worry about removing it all. Coarsely puree the grilled eggplants with their garlic in a food processor. Add the tahini, 2 tablespoons of oil, lemon juice, salt and House Seasoning. Taste for seasoning, adding salt or lemon juice as necessary, the mixture should be very flavorful. Add the parsley and process in small bursts, just to mix.
Spoon the dip into a small bowl lined with lettuce leaves, drizzle with remaining tablespoon of oil, and sprinkle with paprika. Serve with lemon wedges and grilled pita bread.

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