Smoky Eggplant Dip Eggplant Moutabal Recipes

Steps:

• Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out.
• With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned!
• Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.

Steps:

• Preheat the oven to 425 degrees F.
• Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly.
• Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.

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.