Charred Eggplant Dip
"Charring the eggplant under a broiler gives it a rich, smoky flavor, but if you've got the outdoor grill going, by all means char the eggplant there."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (140.1 g)
- Calories 47.4
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0.3 mg
- Sodium - 28.1 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 4.3 g
- Sugars - 4.8 g
- Protein - 2.3 g
- Calcium - 37.2 mg
- Iron - 0.6 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the broiler. Crumple a large piece of aluminum foil and line a baking sheet (the crumpled foil keeps the eggplant from rolling around.)
Step 2
Rub the eggplant with olive or vegetable oil and broil them, turning frequently, until the skin in charred all over. This will take from 20 - 30 minutes, depending on the size of the eggplant.
Step 3
When the eggplant is cool enough to handle, peel off the charred skin and let the flesh drain in a colander for about 20 minutes.
Step 4
Chop the eggplant and stir it up with the onion, garlic, tomato, olives, parsley, yogurt, oil, and salt and pepper, to taste.
Step 5
Pile the dip into a serving bowl and set it out with the bread. Makes about 3 cups
Tips
No special items needed.
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