Fine Cooking 93: Grilling the eggplant adds a wonderful smoky flavor. But broiling or roasting it makes a dip that’s just as delicious.
{(rater>id=100|name=Rustic Eggplant Dip|type=rate|headline=off)}
Preheat: ° | Yield: 2 cups | |
Prep: 0:00 | Wait: 4:00 | Cook: 0:00 |
2 small eggplants (1-1/2 lb. total)
1 Tbs. plus 1 tsp. extra-virgin olive oil
1/4 cup seeded and finely diced fresh tomato
2 Tbs. minced yellow onion
1-1/2 tsp. chopped fresh flat-leaf parsley
1 tsp. fresh lemon juice
1 tsp. red-wine vinegar
1/2 tsp. chopped fresh oregano or marjoram
1/2 tsp. chopped fresh thyme
1/2 tsp. chopped fresh mint
Kosher salt and freshly ground black pepper
Can’t grill the eggplant? Use the oven.