2 pounds baby eggplant, trimmed and peeled (about 7)
1/4 cup extra-virgin oil, divided
1/4 cup tahini (sesame seed paste)
3 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons chopped fresh oregano, divided
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon sugar
3/4 teaspoon kosher salt
2 garlic cloves
How to Make It
Preheat grill to high.
Cut eggplant into 1/2-inch-thick slices; coat with cooking spray. Arrange slices on grill rack; grill 10 minutes or until tender, turning after 5 minutes. Place eggplant in a bowl; cover with plastic wrap. Let stand 5 minutes. Place eggplant, 3 tablespoons oil, tahini, juice, 1 tablespoon oregano, and remaining ingredients in a food processor; pulse until smooth. Place mixture in a bowl; drizzle with remaining 1 tablespoon olive oil. Sprinkle with remaining 1 1/2 teaspoons oregano.