Rustic Eggplant Dip
Fine Cooking 93: Grilling the eggplant adds a wonderful smoky flavor. But broiling or roasting it makes a dip that’s just as delicious.
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Preheat: ° | Yield: 2 cups | |
Prep: 0:00 | Wait: 4:00 | Cook: 0:00 |
Ingredients
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
Directions
- Prepare a medium gas or charcoal grill fire (charcoal will give a smokier flavor). Prick the eggplants once with the tip of a paring knife to prevent them from swelling and exploding and rub all over with 1 Tbs. of the oil. Grill, covered but turning every few minutes, until the eggplants are very soft inside and the skins are charred, 25 to 30 minutes. Let cool.
- Cut the stems off the eggplants and peel away the charred skin; discard the stems and skin. Coarsely chop the flesh and transfer it to a medium bowl. Add the remaining 1 tsp. oil and the tomato, onion, parsley, lemon juice, vinegar, oregano or marjoram, thyme, mint, 1 tsp. salt, and 1/8 tsp. pepper. Mix well.
- Cover and refrigerate for at least 4 hours before serving.
- Season to taste with more salt. Serve cool or at room temperature with fresh pita wedges or toasted pita chips.
Can’t grill the eggplant? Use the oven.
- To broil the eggplants, position a rack 6 inches from the broiler and heat the broiler to high. Line a rimmed baking sheet with foil. Prick the eggplants once with a paring knife to prevent them from exploding. Put them on the baking sheet and rub all over with 1 Tbs. olive oil. Broil, turning once, until the skin is charred in spots and the flesh is tender, 25 to 30 minutes.
- If your oven doesn’t have a broiler element, you can roast the eggplants instead. Position a rack in the center of the oven and heat the oven to 450°F. Prick and oil the eggplants as directed above. Roast until the skins are wrinkled and the eggplant flesh is very soft, about 1 hour.
Notes
- The eggplant can be grilled or broiled several hours or up to 2 days before making the salad. For best flavor, make the dip a day ahead.
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