Steven Raichlens Smoked Eggplant Dip Recipes

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.

Steps:

• Set your stovetop burner (either gas, electric, or butane) on high. Place the eggplant on the burner and char it on all sides, 2 to 3 minutes per side. Char the top and bottom, too. When ready, the eggplant should be soft enough inside to be pierced easily with a bamboo skewer. If not, return it to the flame. Alternatively, preheat the grill to high. Grill the eggplant until charred and black on all sides and very soft in the center, 20 to 30 minutes. (Test for softness by pressing the eggplant with your finger.) Transfer the eggplant to a platter and let cool.
• Cut the eggplant in half lengthwise and scrape the flesh out of the charred skin with a spoon. Grind the nuts to a coarse powder in a food processor, running the machine in bursts. Add the feta cheese, garlic, and eggplant and puree until smooth. Add the feta cheese liquid, yogurt (or yogurt cheese), 2 tablespoons olive oil, lemon juice, salt, and pepper and puree until smooth. Correct the seasoning, adding salt and pepper to taste: the mixture should be highly seasoned. Transfer the dip to an attractive bowl and make a depression in the center.
• Heat the remaining 1 tablespoon oil in a small skillet over medium heat. When oil is hot, add the mint and cook until toasted, about 1 minute. Pour the mint and oil over the dip and serve at once, using wedges of pita bread for dipping.