Charred Eggplant Dip

11 ingredients
9 steps

Ingredients

  • One 1 1/4-pounds eggplant
  • 2 large shallots, halved lengthwise
  • 3 large garlic cloves
  • 1 tablespoon extra-virgin olive oil
  • Salt
  • Pepper
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced parsley
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced mint

Directions

  1. 1
    Preheat the oven to 375.
  2. 2
    Roast the eggplant over an open flame or under a broiler until softened and charred, 12 minutes.
  3. 3
    Transfer to a baking dish.
  4. 4
    Add the shallots and garlic to the eggplant, drizzle with the oil and season with salt and pepper; roast for 35 minutes, until very tender.
  5. 5
    Let cool completely.
  6. 6
    Scrape the eggplant flesh into a colander to drain for 15 minutes; discard the skin.
  7. 7
    Mince the eggplant, garlic and shallots; transfer to a bowl.
  8. 8
    Stir in the yogurt, lemon juice and herbs.
  9. 9
    Season the dip with salt and pepper and serve.

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