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Charred Eggplant Dip

Here's how you make Charred Eggplant Dip
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  • Servings: 8
  • Prep: 40m
  • Cook: 20-30m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 1/2 pounds eggplant (preferably 3 or 4 small ones, such as the long narrow Asian variety for their taste, but any eggplant will do)
  • Olive or vegetable oil
  • 1 red onion, small, minced
  • 2 garlic cloves, minced to a paste or put through a press
  • 1 ripe tomato, large, seeded and chopped
  • 1/4 cup Kalamata or other black olives, chopped, pitted
  • 1/2 cup flat leaf parsley fresh, chopped
  • 1/4 cup plain yogurt
  • 2 tablespoons extra-virgin olive oil (the fruitier the better)
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste
  • Country bread or pita triangles, toasted, for serving
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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