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.
(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.
{ 13 comments… read them below or add one }
Our (the Greeks) approach is a little different bu I’m glad to gave attention to grilling the eggplant to get that “must have” smokyness…looks yum!
Mmmmm, I love grilled eggplant. Sounds wonderful.
Peter – I think “you” Greeks do a lovely version, it is on my list!
Kalyn – so glad you have grown to love it! I remember reading about the first time you posted about it.
Looks very good. I think a good loaf of Italian bread and some eggplant spread make a great summer dinner.
Sharona May
This sounds terrific – and I’ve got an aubergine and plenty of yoghurt, so guess what I’m having for lunch today!
Joanna
Sharona – does that mean that following it up with ribs was fundamentally wrong?
Joanna – I hope it works out for you!
I’ve never had an eggplant spread, but it sounds wonderful!
Ha! This is exactly what I was looking for yesterday as I searched the internet for simple eggplant dishes to go with our falafel lunch!
What I ended up doing was very similar to yours – except that I didn’t chop the grilled eggplant slices – just dressed them with a yoghurt sauce that had chopped mint instead of chives and a little grated nutmeg.
Isn’t eggplant one of the most satisfying vegetables?
-Elizabeth
I love eggplant, so versatile and satisfying. Great entry for summer!
Deborah – give it a go, in fact don’t make mine order a good one in a Greek restaurant. Less room for error
ejm – It is fully nice as a vegetable. Totally satisfying and it can change so much with how you prepare it.
Natashya – thanks, it is the perfect summer food, you can make it right out with the BBQ.
Sounds great… Smoky eggplants make for a good spread base
Eggplant is a summer staple for me. I just love it!
Try eggplant + salt + corn oil (any oil without a powerful taste) (+ onion). You don’t need other ingredients and it doesn’t get simpler than that.
A winter version would be with mayonnaise instead of oil. Serve with tomatoes.
You also don’t say if you drain the eggplant. It needs to drain(preferably over night), but 1 hour works if you’re in a hurry.