Charred Eggplant Dip

Name: Charred Eggplant Dip
Yield: Serves 6 (Makes 2 cups)
Ingredients: 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

Rating: Unrated

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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.

Recipe Summary

Servings:

Yield:

Serves 6 (Makes 2 cups)

Ingredients

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

Directions

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.

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Step 2

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

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Charred Eggplant Dip

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