This dip is lighter than many versions of baba ghanoush because there’s no tahini weighing it down. The pure, smoky flavor of the charred eggplant and the wonderful aromas of the fresh parsley, cilantro and mint really come through.
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One 1 1/4-pounds eggplant
2 large shallots, halved lengthwise
3 large garlic cloves
1 tablespoon extra-virgin olive oil
1/2 cup plain Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
2 tablespoons minced cilantro
2 tablespoons minced mint
How to Make It
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.
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.
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.
Pita chips and crudités.
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