Food & Cooking Recipes Appetizers Roasted-Eggplant Dip with Greek Yogurt 3.1 (134) 5 Reviews 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: Makes 2 1/2 cups This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside crisp, Herb-Rubbed Pitas for easy scooping. Ingredients 3 medium eggplants (about 2 pounds) 1 small garlic clove, minced Coarse salt and freshly ground pepper ½ cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling ½ cup plain full-fat Greek yogurt ¼ cup fresh lemon juice (from 2 lemons) Directions Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl. Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving. Rate it Print