Eggplant, garlic, and mint make a fresh, easy dip for summer. Serve with pita chips, crackers, or with raw vegetables.
Ingredients:
- 2 eggplants
- 1 clove garlic
- 1/4 cup fresh mint leaves
- 2 Tbsp. lemon juice
- 2 tsp. olive oil
- 1/4 tsp. lemon zest
Preparation:
- 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 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 garlic and cut mint into ribbons (a.k.a. chiffonade, see how with this Step-by-Step guide).
- Peel off and discard skin. Roughly chop eggplant (it will somewhat fall apart and blend itself as you do this) and transfer to a large bowl.
- Stir in 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.
