Greg DuPree
Active Time
15 Mins
Total (including cooling) Time
55 Mins
Yield
Serves 4

How to Make It

Step 1

Preheat oven to 450°F. Cut eggplant in half lengthwise, and make a few shallow cuts into eggplant flesh. Brush eggplant flesh with oil; sprinkle with pepper and 1/4 teaspoon of the salt. Place eggplant, cut side down, on a rimmed baking sheet with garlic clove. Bake in preheated oven until browned and tender, 20 to 25 minutes. Cool to room temperature, about 20 minutes. Roughly chop eggplant.

Step 2

Process eggplant, garlic, yogurt, Summer Sauce, ground cumin, and remaining 1/4 teaspoon salt in a food processor until combined. Transfer mixture to a serving bowl. Top with a swirl of Summer Sauce. Serve with vegetables or bread for dipping.

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