Grill/Barbecue

Charred Eggplant Dip

Photo by Chef Reza Setayesh | Plant Loving Humans
Author Notes

I love serving this dish room temperature with fresh crisp vegetables such as peppers, cucumbers, and carrots. Freshly toasted pita will also work very well. This is a great snack while sipping on a glass of your favorite rosé. —Chef Reza Setayesh | Plant Loving Humans

  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 4-6
Ingredients
  • 3 large eggplants
  • 2 tablespoons olive oil
  • 1/4 cup minced garlic
  • 1/4 cup apple cider vinegar
  • 1/4 cup tahini
  • 1 tablespoon salt
  • 1/2 tablespoon ground toasted cumin
  • 1/2 cup chopped tomato
In This Recipe
Directions
  1. Preheat your grill OR if you don’t have a grill, you can preheat your oven to 475 F, placing a cast iron skillet in the oven while it heats
  2. Using a small pairing knife, cut a few slits into each eggplant and place on the hottest part of a grill
  3. Char the skin very hard and rotate so all the skin is nicely burnt and the interior of the eggplant feels soft when your press on it with your finger, roughly 5-7 minutes per side
  4. Remove the charred eggplants and allow them to cool for a few minutes before scooping out all of the soft interior using a small spoon and discarding the burnt skin
  5. In a small sauté pan, heat the olive oil and toast the garlic and mint until the garlic is golden brown, about 1 minute
  6. Break up the eggplant with a spoon, add the toasted garlic and mint and all other ingredients and mix well
  7. Taste and season with salt and pepper if needed, and serve with cut vegetables and toasted pita bread

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