Food & Cooking Recipes Appetizers Charred Eggplant Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Yield: Serves 6 (Makes 2 cups) 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. 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 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. Stir in garlic and lemon juice and season with salt and red pepper flakes. Drizzle with oil and serve with vegetables. Johnny Miller Rate it Print