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Summer is eggplant season, and this charred eggplant dip is one of my favorite ways to enjoy it. Roasting the eggplant over an open flame creates a wonderfully smoky flavor that pairs beautifully with roasted garlic, sweet shallots, fresh herbs, and creamy Greek yogurt.
Photo credit: Stacey Adams Photography
Place the whole charred eggplant in an oven safe dish and add the shallots and garlic. Drizzle with extra virgin olive oil. Sprinkle with salt and freshly ground pepper. Roast for about 35 minutes or until very soft.
Photo credit: Stacey Adams Photography
Once cooled, carefully scoop out the flesh leaving as much eggplant peel behind. It’s okay to have some charred bits in the dip.
Put the eggplant flesh into a collander and let it drain, pressing down a little bit to release more liquid. This is an important step because the liquid can be bitter and make the dip to watery.
Place the roasted shallots and garlic in a bowl of a food processor. If you don’t have one you can simply chop them up finely on a cutting board.
Pulse until finely chopped. Go a little further than this photo. Add the drained eggplant and pulse until well mixed. You don’t want it completely smooth but no large pieces of shallot or garlic should be left.
Remove the contents of the processor bowl and put in a medium mixing bowl. Add the remaining ingredients and stir to combine. Adjust lemon, salt and pepper to taste.
✔ Smoky, rich flavor from charred eggplant
✔ Fresh herbs brighten every bite
✔ Perfect make-ahead appetizer
✔ Naturally vegetarian
✔ Wonderful addition to a Mediterranean spread
The smoky flavor comes from charring the eggplant first—don’t skip that step. The blackened skin isn’t eaten, but it gives the flesh its signature depth of flavor.
If your eggplant seems watery after roasting, draining it well will keep the finished dip rich and creamy.
A crisp Sauvignon Blanc or a dry Provençal Rosé complements the smoky eggplant and fresh herbs beautifully.
Yes. In fact, it’s even better after resting overnight in the refrigerator.
Because of the Greek yogurt, freezing isn’t recommended if you want to preserve the creamy texture.
It has many of the same smoky characteristics but uses Greek yogurt instead of tahini, creating a lighter, creamier texture.
Stop by Tastings Gourmet Market in Annapolis for the specialty ingredients that make it even better. We’re always happy to help you find substitutions, wine pairings, and new products to inspire your next meal.
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