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Charred Eggplant Dip

This smoky dip's flavors get stronger -- and better -- when it sits in the fridge for a couple of days. Try keeping it on hand to serve when friends drop by for a drink, or to add it to sandwiches.

  • servings: 6
Photography: Johnny Miller




  • 2 small eggplants, pricked
  • 1 clove garlic, minced
  • 1 to 2 Tbsp fresh lemon juice
  • Coarse salt
  • Pinch red pepper flakes
  • Extra-virgin olive oil, for drizzling
  • Radishes, wax beans, or carrots, for dipping


  1. Step 1

    Broil eggplants on a rimmed baking sheet, turning occasionally, until soft and charred, about 20 minutes. When cool, remove skin and stems and mash flesh.

  2. Step 2

    Stir in garlic and lemon juice and season with salt and red pepper flakes. Drizzle with oil and serve with vegetables.

Whole Living, September 2011