New This Month

Grilled Eggplant Dip

Enjoy the smoky flavor and minty aroma of this terrific lighter version of baba ghanoush, a Middle Eastern dip.

  • Yield: Makes 1 1/2 cups

Source: Everyday Food, July/August 2007


  • 1 eggplant (about 1 1/4 pounds)
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Season with coarse salt
  • Grilled or toasted baguette slices


  1. Grill eggplant, covered, over medium, turning once, until collapsed, 15 to 20 minutes. Cool. Halve and scrape out flesh; discard skin. When cool enough to handle, squeeze out excess liquid. Mix in 3 tablespoons chopped fresh mint, extra-virgin olive oil, and fresh lemon juice; season with coarse salt. Serve with grilled or toasted baguette slices.

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