Charred Eggplant Dip
A smoky Mediterranean-inspired eggplant dip made with fire-roasted eggplant, roasted garlic, shallots, Greek yogurt, fresh herbs, and lemon juice. Perfect for entertaining or as part of a mezze platter.
Ingredients
- 1 1¼-pound eggplant
- 2 large shallots halved lengthwise
- 3 large garlic cloves
- 1 tablespoon extra virgin olive oil
- Salt
- Freshly ground black pepper
- ½ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced parsley
- 2 tablespoons minced cilantro
- 2 tablespoons minced mint
Instructions
- Preheat the oven to 375°F.
- Roast the whole eggplant over an open flame or under the broiler until the skin is charred and the flesh has softened. Turn the eggplant with tongs to char all sides.
- Transfer the whole eggplant to a baking dish with the shallots and garlic.
- Drizzle with olive oil and season with salt and pepper.
- Roast for about 35 minutes until the vegetables are very tender.
- Allow everything to cool completely.
- Scoop the eggplant flesh into a colander and drain for 15 minutes. Discard the skin.
- Finely chop the eggplant, roasted garlic, and shallots.
- Stir together with the Greek yogurt, lemon juice, parsley, cilantro, and mint.
- Season to taste and serve.
Notes
This dip can be made a day ahead and refrigerated overnight. For a beautiful presentation, drizzle with pomegranate molasses and sprinkle with fresh pomegranate seeds before serving.
Serve with pita chips, fresh vegetables, or crackers.
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