Active Time
25 MIN
Total Time
1 HR 30 MIN
Serves : Makes 1 1/2 cups
© Con Poulos

How to Make It

Step 1    

Preheat the oven to 375°. Roast the eggplant over an open flame or under a broiler until softened and charred, 12 minutes. Transfer to a baking dish. Add the shallots and garlic to the eggplant, drizzle with the oil and season with salt and pepper; roast for 35 minutes, until very tender. Let cool completely. Scrape the eggplant flesh into a colander to drain for 15 minutes; discard the skin.

Step 2    

Mince the eggplant, garlic and shallots; transfer to a bowl. Stir in the yogurt, lemon juice and herbs. Season the dip with salt and pepper and serve.

Make Ahead

The dip can be refrigerated overnight. Serve at room temperature.


For a pretty presentation, drizzle the dip with pomegranate molasses and sprinkle with pomegranate seeds.

Serve With

Pita chips and crudités.

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