SMOKY EGGPLANT DIP
Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.
Provided by Andy Baraghani
Categories Bon Appétit Eggplant Garlic Dip Condiment/Spread
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh is collapsed, 15-20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.)
- Split eggplants lengthwise and scoop flesh from skin into a medium bowl (it's okay if bits of charred skin get in there too). Mash eggplant with a fork to break up, then mix in garlic, yogurt, chopped mint, red pepper flakes, and 2 Tbsp. oil; season with salt.
- To serve, drizzle dip with more oil and top with mint leaves.
- Do Ahead
- Dip can be made 1 day ahead. Cover and chill.
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Manahil33 Manahil33
[email protected]This dip is delicious! I love the smoky flavor. It's the perfect appetizer or snack.
Teklu Terefe
[email protected]I made this dip last night and it was a hit! My friends and family loved it. It's so easy to make and it's a great way to use up leftover eggplant.
Abenathîê Dlamini
[email protected]This smoky eggplant dip is amazing! It's so flavorful and has the perfect amount of smokiness. I love the combination of the eggplant, tahini, and spices. It's the perfect appetizer or snack.