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Grilled Eggplant Dip

This post sponsored by McCormick Grill Mates

When you think about 4th of July grilling, everyone's mind goes right to the meat.  Grilled chicken, burgers, steaks, hot dogs.  But on the 4th, I like to use the grill for every course, and having appetizers ready when your guests arrive is a really important party rule.  I made this great grilled eggplant dip the last time I had people over and I think it would be a great 4th of July app or snack.  Grilled Veggie Starters are on this years Grilling Flavor Forecast, and after you eat a party snack like this one you will quickly understand why!
First step is to get everything on the grill.  A nice big eggplant, a few tomatoes, and scallion.
Can't forget to grill the bread!
Get all that grilled goodness into the food processor and let it rip. A little Grill Mates Belgian-Style White Ale Seasoning was perfect in this mixture.  The hint of orange and coriander went great with the eggplant.
Serve with a few fresh tomato slices and of course plenty of grilled bread.
This dip has a nice smokey grill flavor and sharpness from the garlic, that is smoothed out by the creamy eggplant.
That little hint of orange and coriander beer flavor is the ingredient that will have your guests asking what you put in here!
Check out the McCormick Grill Mates website, and the 2015 Grilling Flavor forecast for more Smokin' Veggie Starters, and tons more recipes!

Grilled Eggplant Dip

  • 1 Large Eggplant
  • 2 Scallions
  • 2 Tomatoes
  • 1 Small Clove Garlic
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Grill Mates Belgian Style White-Ale Seasoning
  • Salt
  • Chopped Parsley
  • Sliced Tomato
  • Bread

Instructions

  1. Grill the eggplant, tomato, and scallion until nice and brown. The eggplant should be pretty much fully charred and soft. Add the eggplant, scallion, and tomato to a food processor and process until fairly smooth but still retaining a little texture.
  2. Meanwhile grill the bread. Serve the dip room temperature with the bread and sliced tomatoes. Top with parsley and more olive oil.