New This Month

Flame-Grilled Eggplant Dip


This dip can be eaten on crackers, bread, or baby carrots.

  • Yield: Makes about 1 1/2 cup

Source: Martha Stewart Living, November 2001


  • 1 large eggplant
  • 1 coarsely chopped tomato
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper
  • Crudites, bread, and crackers, for serving


  1. Place eggplant over a gas burner set on high (or place under broiler). Cook, turning as needed, until blackened and soft. Set aside to cool. Remove skin; discard. Coarsely chop eggplant; drain in a colander for 15 minutes. Combine eggplant, tomato, onion, olive oil, vinegar, and parsley; season with salt and pepper. Serve at room temperature with crudites, bread, and crackers.

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