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Charred Eggplant Dip

Created by ForeverMama on August 17, 2025

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

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