Charred Eggplant Dip

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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  • Servings: Makes 1 1/2 cups

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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
  • Salt
  • Pepper
  • 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 this recipe

  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.

  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.

Contributed By Photo © Con Poulos Published November 2014

472081 recipes/charred-eggplant-dip 2014-10-16T23:29:42+00:00 Serge Madikians christmas|cocktail-party|dinner-party|holiday-open-house|thanksgiving|middle-eastern|appetizers-starters|dips-and-spreads|8|healthy|make-ahead|staff-favorite|vegetarian|snack november-2014 recipes,charred-eggplant-dip 472081

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