SMOKY EGGPLANT DIP WITH YOGURT AND MINT
Steps:
- Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out.
- With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned!
- Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.
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rifa Moni
[email protected]I'm vegan, so I can't use yogurt in this recipe.
Deathzgamer
[email protected]I'm allergic to eggplant, so I can't try this recipe.
Ahmed Nawaz
[email protected]This recipe is too complicated. I don't have time to spend hours in the kitchen.
phillip brown
[email protected]This dip is way too expensive to make. I can buy a similar dip at the store for half the price.
Rana Grana
[email protected]I followed the recipe exactly, but my dip didn't turn out as smoky as I expected. I think I might have used the wrong type of eggplant.
Hawi Yegata
[email protected]I accidentally used regular yogurt instead of Greek yogurt. The dip was still good, but it wasn't as thick and creamy as I would have liked.
Y H Yeasin
[email protected]This dip was a bit bland for my taste. I think I'll add some more spices next time.
Ahsan Abubakar
[email protected]I'm not sure what went wrong, but my dip turned out too runny. I think I might have added too much yogurt.
Cody brayan
[email protected]This dip is a bit spicy for my taste, so I used less chili powder than the recipe called for.
Bill Barnett
[email protected]I'm not a huge fan of mint, so I omitted it from the recipe. The dip was still delicious without it.
Hani Thapa
[email protected]This dip is a great way to use up leftover eggplant. I always have a few eggplants on hand, so this is a great recipe to have in my back pocket.
sameer malik
[email protected]I'm always looking for new and exciting appetizers to serve at parties, and this dip definitely fits the bill. It's unique, flavorful, and easy to make.
Arianna Garza
[email protected]This dip is the perfect appetizer for a summer party. It's light and refreshing, and it pairs perfectly with pita chips or vegetables.
Michael Jetski
[email protected]I love that this dip is made with healthy ingredients. It's a great way to get your veggies in.
Chukwunyere Chimaroke
[email protected]This recipe is a keeper! I'll definitely be making it again.
Anju Thapa
[email protected]I'm not usually a fan of eggplant, but this dip is amazing! The smokiness of the eggplant really comes through and the yogurt and mint balance it out perfectly.
Archippus Kathamba
[email protected]This dip is so easy to make and it's always a crowd-pleaser.
belal hasan
[email protected]I made this dip for a party last weekend and it was a hit! Everyone loved the unique flavor and texture.
Marvin Daly
[email protected]This smoky eggplant dip is a delicious and easy appetizer or snack. I love the combination of smoky eggplant, creamy yogurt, and fresh mint. It's the perfect party food!