When you've eaten your fill of grilled eggplant, try turning it into a simple but flavorful dip. With a bit of garlic and fresh mint, this is a wonderfully fresh and healthful way to serve eggplant. It's perfect for using up extra eggplant, too, whether you're overloaded with the purple orbs from your garden or the farmers market. Serve this silky dip with pita chips, crackers, or raw vegetables.
- 2 eggplants
- 1 clove garlic
- 1/4 cup fresh mint leaves
- 2 Tbsp. lemon juice
- 2 tsp. olive oil
- 1/4 tsp. lemon zest
- Prepare a gas or charcoal grill for medium heat (you can hold your hand an inch above the grill for 4 to 5 seconds). Put the whole eggplants on grill, close lid if using gas grill, and cook until eggplant is tender all the way through and sort of collapses onto itself. Remove from grill and let sit until cool enough to handle.
- Meanwhile, mince the garlic and cut the mint into ribbons (a.k.a. chiffonade, see how with this Step-by-Step guide).
- Peel off and discard the eggplant skin. Roughly chop the eggplant (it will somewhat fall apart and blend itself as you do this) and transfer it to a large bowl.
- Stir in the garlic, mint, lemon juice, oil, and zest. Add salt to taste. Serve immediately or store, covered and chilled, up to 1 day. Serve at room temperature.
Makes about 2 cups Grilled Eggplant Dip.