“Smoked” Eggplant Dip
Also an inspiration from the Middle East, this recipe is a twist on the classic “baba ganoush.” The key to this dish is the “smoking” of the eggplant.
Serves: 8Hands-on: 15 minutesTotal: 9 hoursDifficulty: Easy
- 1 cup plain whole-milk yogurt
- 1 large purple eggplant (1 1⁄2 lbs.)
- 1⁄4 cup minced red onion
- 3 garlic cloves, peeled and smashed
- 1⁄4 cup mayonnaise
- 3 Tbsp. lemon juice
- 1⁄2 tsp. salt
- 1⁄4 tsp. ground black pepper
- 2 Tbsp. chopped fresh parsley
- Spoon the yogurt into a strainer lined with a coffee filter, and position the strainer over a bowl to catch the liquid. Place in the refrigerator and let drain overnight. The next day, discard the liquid whey and set aside.
- Preheat grill or cast-iron grill pan. Place the eggplant directly over the open flame of the grill or place in a dry grill pan over high heat. “Smoke” the eggplant all over until the skin is completely charred and the flesh has softened, about 15 minutes.
- Place the eggplant in a bowl, cover with plastic wrap, and let sit in the refrigerator until cool enough to handle, about 30 minutes. Scrape the meat out of the skin, being careful to pick out and discard any small pieces of charred skin.
- In a food processor, blend the eggplant, garlic, mayonnaise, lemon juice, salt, and pepper into a smooth purée. Then add the onion.
- Transfer eggplant mixture to a small bowl and stir in the yogurt cheese.