I seem to have fallen off the planet a bit in the last week or so, I haven’t been cooking much at all and our kitchen is a disaster which makes me want to cook even less. I actually made this last weekend and am just getting around to posting it now. Shameful.
One of the things I have really wanted to try since I got my BBQ (over a year ago now) is a grilled eggplant dip. There are a variety of different middle eastern forms of it that I like. I really love eggplant in all it’s forms so the idea of grilling it until it was all black and charred and turning it into a dip really struck my fancy.
For this I just took the general idea and then added what I had along with what was fresh from the garden keeping it really simple and it turned out great. It was nice served with some sharp cheese as an antipasti. This is also my entry into this week’s Weekend Herb Blogging hosted by Joanna’s Food.
[print_this]Simple Eggplant Spread
(makes 1 1/2C)
2 small eggplants or 1 large eggplant
1 clove of garlic
2T plain yogurt
1T lemon juice
2T fresh chopped chives
salt and pepper to taste
Preheat a grill to high heat and put the eggplant(s) on it. Grill turning regularly until charred and discolored on the outside and nice and soft. Remove from heat and let cool enough to handle. Meanwhile combine the remaining ingredients together and set aside. Remove the skin and roughly chop the inside of the eggplant into a bowl – if you want to use a food processor that works too. Either pulse a few times in the processor or mash with a fork until in smaller pieces. Add in the yogurt mixture. Taste and correct for seasoning, serve warm with bread.[/print_this]