Grilled Eggplant Dip Recipes

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GRILLED EGGPLANT DIP



Grilled Eggplant Dip image

Enjoy the smoky flavor and minty aroma of this terrific lighter version of baba ghanoush, a Middle Eastern dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 6

1 eggplant (about 1 1/4 pounds)
3 tablespoons chopped fresh mint
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Season with coarse salt
Grilled or toasted baguette slices

Steps:

  • Grill eggplant, covered, over medium, turning once, until collapsed, 15 to 20 minutes. Cool. Halve and scrape out flesh; discard skin. When cool enough to handle, squeeze out excess liquid. Mix in 3 tablespoons chopped fresh mint, extra-virgin olive oil, and fresh lemon juice; season with coarse salt. Serve with grilled or toasted baguette slices.

SMOKY EGGPLANT DIP



Smoky Eggplant Dip image

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.

Provided by Andy Baraghani

Categories     Bon Appétit     Eggplant     Garlic     Dip     Condiment/Spread

Yield Makes 3 cups

Number Of Ingredients 9

2 medium globe eggplants
1 garlic clove, finely grated
1/2 cup plain Greek yogurt or labneh (Lebanese strained yogurt)
1/2 cup finely chopped mint, plus torn leaves for serving
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for drizzling
Kosher salt
Special Equipment
Hardwood or lump charcoal

Steps:

  • Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh is collapsed, 15-20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.)
  • Split eggplants lengthwise and scoop flesh from skin into a medium bowl (it's okay if bits of charred skin get in there too). Mash eggplant with a fork to break up, then mix in garlic, yogurt, chopped mint, red pepper flakes, and 2 Tbsp. oil; season with salt.
  • To serve, drizzle dip with more oil and top with mint leaves.
  • Do Ahead
  • Dip can be made 1 day ahead. Cover and chill.

GRILLED EGGPLANT DIP (MUTABAL)



Grilled Eggplant Dip (Mutabal) image

Mutabal is a delicious eggplant dip. Its key ingredients are grilled eggplant and tahini with some lemon, herbs, and spices, which give it smoky, nutty, peppery, and lemony flavors. This is the authentic recipe, and it is way better than modified recipes that use yogurt.

Provided by Muaddi Craft Distillery

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h55m

Yield 12

Number Of Ingredients 10

4 large Italian eggplants
2 cloves garlic, crushed
2 teaspoons coarse salt, or to taste
1 lemon, juiced, or more to taste
3 tablespoons tahini, or more to taste
4 tablespoons extra-virgin olive oil, divided
1 pinch ground black pepper, or to taste
2 tablespoons finely chopped fresh parsley
1 leaf chopped fresh mint
1 tablespoon pomegranate seeds, or to taste

Steps:

  • Preheat a charcoal grill for medium heat and lightly oil the grate. Prick the skin of the eggplants several times with a knife.
  • Cook directly on the preheated grill, turning frequently, until eggplants have collapsed and are very soft and the skin has charred, 25 to 30 minutes. Transfer to a bowl, cover with aluminum foil, and allow to cool, about 15 minutes.
  • When eggplants are cool enough to handle, cut them in half and scrape out the flesh. Put the flesh into a colander and place over a bowl to drain, 5 to 10 minutes.
  • Transfer to a mixing bowl, add crushed garlic and salt, and mash until creamy, about 5 minutes. Whisk in lemon juice, tahini, 3 tablespoons olive oil, and black pepper. Cover the bowl with plastic wrap and refrigerate for 2 hours.
  • Taste, adjust seasonings, and stir in parsley and mint. Transfer to a small dish. Use the back of a spoon to swirl indentations on the surface, drizzle with remaining olive oil, and garnish with pomegranate seeds.

Nutrition Facts : Calories 121 calories, Carbohydrate 15.1 g, Fat 7 g, Fiber 8.5 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 329.6 mg, Sugar 5.5 g

GRILLED GARLIC EGGPLANT DIP



Grilled Garlic Eggplant Dip image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 6

3 eggplants
1 head garlic
Olive oil
Kosher or sea salt
1/4 cup parsley, minced
Pepper

Steps:

  • Wash and dry eggplants. Peel garlic and set aside. If the cloves are very large, cut in half. Make multiple 1/2-inch slits in the eggplant and stud with garlic. Push towards the center of the eggplant so the garlic is not sticking out. When done, coat eggplant with olive oil and sprinkle with salt.
  • Place in the center of the cooking grate until the eggplants have collapsed and are soft. You will need to turn occasionally. This will take approximately 30 minutes, depending on the size of the eggplants. When very soft, cut in half and scrape flesh and garlic from skin. Mash with a fork and mix in enough olive oil to make creamy. Season with salt, pepper and parsley. Serve with pita wedges or flatbread.

GRILLED SESAME-EGGPLANT DIP WITH PITA WEDGES



Grilled Sesame-Eggplant Dip With Pita Wedges image

We have always enjoyed an eggplant dip and this was slightly different but oh so good, that we made a meal of it! The cooling period is a lot different than any I have seen - that is after the eggplant has been cooked. Bon Appetit Magazine, June 2008 edition

Provided by Manami

Categories     Onions

Time 2h

Yield 2 cups, 2 serving(s)

Number Of Ingredients 10

3 (1 1/4 lb) eggplants
1 1/2 tablespoons sesame oil
1 1/3 cups chopped green onions, divided (about 6)
4 garlic cloves, chopped
1 1/2 tablespoons chopped peeled fresh ginger
1 1/2 tablespoons soy sauce
1 1/2 tablespoons unseasoned rice vinegar
1 teaspoon chili-garlic sauce
1/2 cup chopped fresh cilantro, divided
8 pita breads

Steps:

  • Place eggplants on preheated grill or directly over gas burner on stive.
  • Grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes.
  • Transfer to baking sheet and cool briefly.
  • Cut eggplants in half.
  • Scoop flesh into large sieve set over a bowl; discard skins.
  • Drain at least 30 minutes and up to 1 hour.
  • Place eggplants in large bowl; smash finely.
  • Heat sesame oil in large skillet medium-high heat.
  • Add 1 1/4 cups green onions, garlic and ginger.
  • Saute until onions soften, about 2 minutes.
  • Add eggplant, mix in soy sauce, vinegar and chili-garlic sauce.
  • Cook until heated through, stirring occasionally, about 2 minutes.
  • Mix in 1/2 cup chopped cilantro.
  • Season with salt and pepper.
  • Cover and chill (up to 1 day ahead.).
  • Bring to room temperature before using.
  • Toast pits breads on preheated grill or directly over gas burner on stove until beginning to char.
  • Cut into wedges.
  • Transfer to bowl.
  • Place eggplant dip in another bowl.
  • Sprinkle with remaining green onions and cilantro.
  • Serve with pita wedges.

Nutrition Facts : Calories 997.4, Fat 14.9, SaturatedFat 2.2, Sodium 2071.6, Carbohydrate 190.8, Fiber 36.4, Sugar 25.1, Protein 33.6

FLAME-GRILLED EGGPLANT DIP



Flame-Grilled Eggplant Dip image

This dip can be eaten on crackers,bread, or baby carrots.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes about 1 1/2 cup

Number Of Ingredients 8

1 large eggplant
1 coarsely chopped tomato
2 tablespoons finely chopped red onion
1 tablespoon olive oil
1 teaspoon balsamic vinegar
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
Crudites, bread, and crackers, for serving

Steps:

  • Place eggplant over a gas burner set on high (or place under broiler). Cook, turning as needed, until blackened and soft. Set aside to cool. Remove skin; discard. Coarsely chop eggplant; drain in a colander for 15 minutes. Combine eggplant, tomato, onion, olive oil, vinegar, and parsley; season with salt and pepper. Serve at room temperature with crudites, bread, and crackers.

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