Smoky eggplant dip recipe for a tasty appetizer

Ingredients for Smoky eggplant dip

• 2 medium globe aubergines

• 1 garlic clove, finely grated

• 120 g plain Greek yogurt or labneh (Lebanese strained yogurt)

• 15 g finely chopped mint, plus torn leaves for serving

• 2.5 ml crushed red pepper flakes

• 30 ml olive oil, plus more for drizzling

• kosher salt (to taste)

• hardwood or lump charcoal

How to make Smoky eggplant dip

1. Remove the grate and prepare a charcoal grill for medium heat; the coals should be covered with ash and glowing red, with no black remaining.

2. Place the eggplants directly on the coals and cook, turning occasionally, until the skins are completely charred and the flesh has collapsed, about 15–20 minutes.

3. Transfer the eggplants to a rimmed baking tray and allow them to cool.Alternatively, you can grill them on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, for 20–25 minutes.

4. Split the cooled eggplants lengthwise and scoop the flesh from the skins into a medium bowl, allowing bits of charred skin to remain if they do.

5. Mash the eggplant with a fork until broken up, then mix in the garlic, yogurt, chopped mint, red pepper flakes, and 2 tablespoons of oil. Season with salt to taste.

6. To serve, drizzle the dip with additional oil and top with fresh mint leaves.

7. The dip can be prepared up to 1 day in advance; cover and chill until ready to serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.