Photo: Sang An
Prep Time
15 Mins
Grill Time
10 Mins
Yield
12 servings (serving size: 4 tablespoons)

Prepare to sample your next favorite dip recipe. Creamy and flavorful, this dip pairs perfectly with pita chips or veggie slices.

How to Make It

Step 1

Start a charcoal or wood fire, or preheat a gas grill (or the broiler); the rack should be no more than 4 inches from the heat source. Cut the eggplants in half lengthwise up to the stem, but do not cut through, so the eggplants open like a book. Spread about 2/3 of the onion and garlic between the eggplant halves, and press the two sides back together.

Step 2

Grill the eggplants, turning once or twice, until they are blackened and collapsed, 10-15 minutes. Don't worry if the skins burn a bit.

Step 3

Meanwhile, mix the remaining onion and garlic with the yogurt; then season with salt, black pepper, and cayenne.

Step 4

When cooked, let the eggplants cool a bit, then peel off the skins and let cool further. Roughly chop the eggplants, reserving any juices, then mix with the yogurt dressing. Chill if time allows, or just serve at room temperature; garnish with mint or parsley.

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Ratings & Reviews

Natalie137's Review

Natalie137
November 11, 2009
This is outstanding. I made it to take to a friend's Mediterranean themed dinner and it was a huge hit. Light and very flavorful. I used three cloves of garlic when roasting the eggplant and one large one raw in the yogurt; could use more. Great as a veggie dip.