Ingredients

Instructions

1. 1
   Preheat grill to medium.
2. 2
   Cut small eggplants into ½-inch-thick rounds. Sprinkle both sides with ½ teaspoon salt and let stand for 10 minutes. Mince 1 garlic clove and combine with 2 Tbsp. oil and butter in a small bowl. Brush on both sides of the eggplant slices.
3. 3
   Pierce large eggplant in several places with a fork. Grill, turning frequently, until starting to char on all sides, 15-20 minutes total. Move to a cooler spot and continue to cook, turning once, until very tender, 8-10 minutes more.
4. 4
   Meanwhile, grill the eggplant slices, turning once or twice, until tender and well-marked, 6-10 minutes total.
5. 5
   Cut the large eggplant in half. Scoop the flesh into a food processor. Add the remaining 1 tsp. salt, 2 cloves garlic and 2 Tbsp. oil, tahini, lemon juice and black pepper. Process until almost smooth.
6. 6
   To serve, place the dip and eggplant slices on a platter. Sprinkle with goat cheese and parsley.