Grilled Eggplant Dip

This grilled eggplant dip recipe is a lighter take on baba ganoush, with the smoky eggplant brightened by herbs and lemon juice rather than tahini. Serve with crostini or use as a sandwich spread that’ll put plain mayo to shame.

Prep/Cook Time: 1 Hour, Servings: 10

Ingredients

• 2 eggplants (about 1 pound each)
• 1/4 cup lemon juice
• 1/4 cup chopped fresh mint, plus more for garnish
• 2 tablespoons finely chopped shallot
• 1 tablespoon chopped fresh thyme, plus more for garnish
• 1 tablespoon chopped fresh oregano, plus more for garnish
• 1 tablespoon extra-virgin olive oil plus 1 teaspoon, divided
• 1 teaspoon finely chopped garlic
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper

Directions

1. Preheat grill to medium.
2. Pierce eggplants all over with a knife. Place on the grill rack and roast, turning about every 5 minutes, until charred on all sides and completely soft and tender, 20 to 25 minutes total. (Alternatively, char the eggplants directly over a gas flame, turning every 5 minutes, then roast in a 425°F oven until completely soft, 10 to 20 minutes.) Let cool.
3. Cut the eggplants in half and scoop out the flesh; finely chop with a knife or pulse in a food processor until almost smooth. Transfer the eggplant to a bowl and combine with lemon juice, mint, shallot, thyme, oregano, 1 tablespoon oil, garlic, salt and pepper.
4. Transfer to a serving bowl and swirl the top with the back of a spoon. Drizzle with the remaining 1 teaspoon oil and sprinkle with more mint, thyme and/or oregano.

© Dotdash Meredith. All rights reserved. Used with permission.