Charred Eggplant Dip with Yogurt and Mint
 
 
Ingredients
  • 2 large eggplants
  • 1 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil, plus more for garnish
  • ½ cup plain whole Greek yogurt
  • 2 tablespoons roughly chopped mint, plus more for garnish
  • 1 tablespoon balsamic vinegar
Instructions
  1. Preheat oven to 500℉. Put the whole eggplants on a baking sheet lined with foil or parchment paper. Use a sharp knife to pierce all over the skin of the eggplants. Cook, turning every 15 minutes or so, until the skin is completely blackened and charred and eggplants begin to soften and collapse, about 1 hour. Alternatively cook them on the grill or directly on a gas stovetop. Set aside to cool.
  2. Cut eggplants in half top to bottom and carefully separate the flesh from the skin with a spoon or paring knife. Discard the charred skin. Drain eggplant flesh of excess liquid in fine-meshed sieve for at least 30 minutes.
  3. Finely mince garlic cloves with the salt to create a paste. Transfer to a large mixing bowl with the lemon juice. MIx and let stand 10 minutes.
  4. Transfer eggplants to the mixing bowl. Add olive oil, yogurt, mint, and balsamic vinegar. Mix well, then set aside to rest for a few minutes. Check seasoning and adjust.
  5. Put mixture in a low serving bowl. Drizzle 1 tablespoon olive oil. Sprinkle with chopped mint and serve with pita bread and/or sliced vegetables.
Recipe by Allons-Eat! at https://www.allonseat.com/charred-eggplant-dip-with-yogurt-and-mint/