Smoky Eggplant Dip With Yogurt And Mint Recipes
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.
SMOKY EGGPLANT DIP WITH YOGURT
Start this recipe the night before you serve it if you are straining the yogurt. To convert one cup of regular yogurt to 1/2 cup of thick Greek-style yogurt, set a strainer over a bowl and line it with a clean, lint-free dish towel or a coffee filter and pour in one cup of yogurt. Put the bowl in the refrigerator overnight. The next day, discard the liquid and scrape the thickened yogurt into a bowl. Serve this dip with bread or raw vegetables, or as part of a Middle Eastern spread with Cucumber Yogurt (page 184), Cucumber and Pomegranate Salad (page 85), and Chickpea Cakes (page 39).
Yield makes approximately 2 cups
Number Of Ingredients 8
Steps:
- Turn a gas burner on high and use tongs to place the eggplant directly on the burner. Char the eggplant, turning it once every minute or so, until it is evenly charred, black, and tender, about 6 minutes. Remove from the flame and let cool in a strainer or colander set over a bowl. If you don't have a gas stove, poke holes in the eggplant with a fork and cook on a greased baking sheet in a 400°F oven until soft, 30 to 40 minutes. Let cool.
- Pull off the charred eggplant skin and slice off the stem and discard. If you baked the eggplant, scoop the flesh out with a spoon. Coarsely chop the eggplant flesh.
- Combine the eggplant, garlic, lemon juice, and yogurt in the bowl of a food processor and purée until smooth. With the machine running, slowly pour in the olive oil. Add the parsley and pulse a few times. Season with salt and pepper to taste.
- Make this dish at least an hour before serving so the flavors can develop. Taste and season again just before serving. Place the dip in a serving bowl and sprinkle the paprika over the top. The dip lasts for 5 days refrigerated, but will need to be reseasoned with salt after sitting in the refrigerator.
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