Smoky Eggplant Dip With Yogurt Recipes

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.

Steps:

• Preheat oven to 450 degrees. Wrap garlic loosely in foil. Put garlic and eggplants on a rimmed baking sheet. Roast until eggplants and garlic are soft and eggplant skins begin to blister and blacken, about 45 minutes. Remove garlic from oven.
• Raise oven temperature to broil, and broil eggplants until skins are charred, about 3 minutes.Transfer to wire racks, and let cool completely.
• Heat oil in a small nonstick skillet over medium-low heat until hot but not smoking. Add onion slices; cook, stirring occasionally, until soft and golden, about 8 minutes. Set aside.
• Whisk together chopped onion, yogurt, and lemon juice in a large bowl. Squeeze roasted-garlic pulp into yogurt mixture, and stir well.
• Cut each eggplant in half lengthwise. Scrape flesh into a large fine sieve set over a large bowl; let drain 15 minutes. Discard liquid. Stir eggplant and the salt into yogurt mixture; season with pepper. Top with reserved cooked onion.

Steps:

• Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
• Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
• When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
• Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
• Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.

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:

• Turn a gas burner on high and use tongs to place the eggplant directly on the burner. Char the eggplant, turning it once every minute or so, until it is evenly charred, black, and tender, about 6 minutes. Remove from the flame and let cool in a strainer or colander set over a bowl. If you don't have a gas stove, poke holes in the eggplant with a fork and cook on a greased baking sheet in a 400°F oven until soft, 30 to 40 minutes. Let cool.
• Pull off the charred eggplant skin and slice off the stem and discard. If you baked the eggplant, scoop the flesh out with a spoon. Coarsely chop the eggplant flesh.
• Combine the eggplant, garlic, lemon juice, and yogurt in the bowl of a food processor and purée until smooth. With the machine running, slowly pour in the olive oil. Add the parsley and pulse a few times. Season with salt and pepper to taste.
• Make this dish at least an hour before serving so the flavors can develop. Taste and season again just before serving. Place the dip in a serving bowl and sprinkle the paprika over the top. The dip lasts for 5 days refrigerated, but will need to be reseasoned with salt after sitting in the refrigerator.