Steven Raichlens Smoked Eggplant Dip Recipes

GRILLED EGGPLANT DIP

Steps:

• Step 1: Set up a charcoal grill for direct grilling and preheat to high. ShareTweetPin12 Shares Step 2: When ready to cook, prick the eggplants in a few spots with a fork. Place them directly in the embers and grill until the skins are charred all over and the flesh is very soft, 5 to 8 minutes per side (20 to 32 minutes in all). Transfer the grilled eggplants to a plate to cool. ShareTweetPin12 Shares Step 3: Scrape any really burnt skin off the eggplants, but leave some of it on; the dark spots will add color and character. Coarsely puree the eggplants and garlic in a food processor (or chop them by hand or mash them with a fork). Add the tahini, if using, 2 tablespoons of the olive oil, the lemon juice, salt, and pepper and pulse just to mix. Add the parsley and process in short bursts, just to mix (overprocessing will turn the dip green). Taste for seasoning, adding more salt, pepper, and/or lemon juice as necessary; the dip should be very flavorful. Transfer the dip to a shallow nonreactive bowl, drizzle with the remaining 1 tablespoon of oil, and sprinkle with paprika. Serve with lemon wedges and grilled pita bread. ShareTweetPin12 Shares

SMOKY EGGPLANT DIP

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.

SMOKY EGGPLANT DIP WITH PITA CHIPS

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.