A very quick marinade and just a few minutes on the grill turn eggplant into the perfect base for this must-make spread from chef Jimmy Bannos, Jr.: It’s smoky, deeply flavorful and wonderfully fresh-tasting, thanks to all the chopped herbs. Slideshow:  Party Dips 

Jimmy Bannos Jr.
September 2014

Gallery

© John Kernick

Recipe Summary

total:
35 mins
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk 1/2 cup of the olive oil with the vinegar, parsley, basil, cilantro and two-thirds of the garlic. Add the eggplant slices and coat well. Marinate for 15 minutes.

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  • Light a grill. Grill the eggplant over moderate heat, turning and basting occasionally with the marinade, until nicely charred and tender, about 10 minutes. Chop the eggplant.

  • In a large bowl, combine the remaining garlic with the mayonnaise and lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil. Fold in the chopped eggplant and season with salt and pepper. Serve with crackers.

Make Ahead

The spread can be refrigerated overnight.