Best Grilled Eggplant Dip Recipes

GRILLED EGGPLANT DIP

Steps:

• Heat a grill to medium. Brush the bell pepper with some of the canola oil and season with salt and pepper. Brush the eggplant slices on both sides with more of the canola oil, season with salt and pepper.
• Grill the eggplant until charred on the first side, about 3 minutes. Turn and continue grilling until tender, another 3 to 4 minutes. Transfer the eggplant to a cutting board. Grill the bell pepper, turning occasionally, until charred all over and tender, about 15 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam while you make the eggplant puree.
• Smash the garlic cloves, sprinkle them with salt, and mash and smear them to a paste using the side of a knife. Remove the skin from the eggplant and transfer the flesh to a food processor. Add the garlic paste, tahini, yogurt, 2 tablespoons of the olive oil, and the lemon zest, oregano and smoked paprika. Process until smooth and thick. Add salt to taste. Transfer to a serving bowl and let sit for at least 15 minutes to allow the flavors to meld. Peel, seed and dice the bell pepper.
• Drizzle the remaining 2 tablespoons olive oil over the dip. Top with the diced peppers and the chopped parsley. Serve with warm pita or lavash.

GRILLED EGGPLANT DIP (MUTABAL)

Steps:

• Preheat a charcoal grill for medium heat and lightly oil the grate. Prick the skin of the eggplants several times with a knife.
• Cook directly on the preheated grill, turning frequently, until eggplants have collapsed and are very soft and the skin has charred, 25 to 30 minutes. Transfer to a bowl, cover with aluminum foil, and allow to cool, about 15 minutes.
• When eggplants are cool enough to handle, cut them in half and scrape out the flesh. Put the flesh into a colander and place over a bowl to drain, 5 to 10 minutes.
• Transfer to a mixing bowl, add crushed garlic and salt, and mash until creamy, about 5 minutes. Whisk in lemon juice, tahini, 3 tablespoons olive oil, and black pepper. Cover the bowl with plastic wrap and refrigerate for 2 hours.
• Taste, adjust seasonings, and stir in parsley and mint. Transfer to a small dish. Use the back of a spoon to swirl indentations on the surface, drizzle with remaining olive oil, and garnish with pomegranate seeds.

GRILLED EGGPLANT PEPPER APPETIZER DIP

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill eggplant, red bell pepper, poblano pepper, and jalapeno pepper until tender, 20 to 30 minutes. Remove seeds from red bell pepper and poblano pepper. Chop eggplant and peppers.
• Pulse eggplant-peppers mixture, green onions, garlic, lemon juice, balsamic vinegar, olive oil, salt, and pepper in a food processor until finely chopped and spreadable.

GRILLED SESAME-EGGPLANT DIP WITH PITA WEDGES

Steps:

• Place eggplants on preheated grill or directly over gas burner on stove. Grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes. Transfer to baking sheet and cool briefly. Cut eggplants in half. Scoop out flesh into large sieve set over bowl; discard skins. Drain at least 30 minutes and up to one hour. Place eggplant in large bowl; mash finely. Heat sesame oil in a large skillet over medium-high heat. Add 1 1/4 cups green onions, garlic, and ginger. Saute until onions soften, about 2 minutes. Add eggplant; mix in soy sauce vinegar, and chili-garlic sauce. Cook until heated through, stirring occasionally, about 2 minutes. Mix in 1/3 cup cilantro. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Bring to room temperature before using. Toast pita breads on preheated grill or directly over gas burner on stove until beginning to char. Cut into wedges. Transfer to bowl. Place eggplant dip in another bowl. Sprinkle with remaining green onions and cilantro. Serve with pita wedges.

GRILLED GARLIC EGGPLANT DIP

Steps:

• Wash and dry eggplants. Peel garlic and set aside. If the cloves are very large, cut in half. Make multiple 1/2-inch slits in the eggplant and stud with garlic. Push towards the center of the eggplant so the garlic is not sticking out. When done, coat eggplant with olive oil and sprinkle with salt.
• Place in the center of the cooking grate until the eggplants have collapsed and are soft. You will need to turn occasionally. This will take approximately 30 minutes, depending on the size of the eggplants. When very soft, cut in half and scrape flesh and garlic from skin. Mash with a fork and mix in enough olive oil to make creamy. Season with salt, pepper and parsley. Serve with pita wedges or flatbread.

GRILLED EGGPLANT DIP

Steps:

• Grill eggplant, covered, over medium, turning once, until collapsed, 15 to 20 minutes. Cool. Halve and scrape out flesh; discard skin. When cool enough to handle, squeeze out excess liquid. Mix in 3 tablespoons chopped fresh mint, extra-virgin olive oil, and fresh lemon juice; season with coarse salt. Serve with grilled or toasted baguette slices.

FLAME-GRILLED EGGPLANT DIP

Steps:

• Place eggplant over a gas burner set on high (or place under broiler). Cook, turning as needed, until blackened and soft. Set aside to cool. Remove skin; discard. Coarsely chop eggplant; drain in a colander for 15 minutes. Combine eggplant, tomato, onion, olive oil, vinegar, and parsley; season with salt and pepper. Serve at room temperature with crudites, bread, and crackers.

GRILLED EGGPLANT DIP / CHOKA DIP

Steps:

• 1. Preheat the grill to high.2. Make 8 small slits in each eggplant, using the tip of a paring knife. Insert a half garlic clove in each.3. When ready to cook, place the eggplants on the hot grate and grill, turning with tongs, until the skin is charred all over and the flesh is very soft, 20 to 30 minutes the eggplants will have lost their firm shape. Transfer the eggplants to a plate to cool.4. Using a paring knife, scrape the charred skin off the eggplants. Transfer the eggplant flesh, with its garlic, to a medium-size bowl and mash to a coarse purée with a fork. Stir in the yogurt, cilantro, scallions, coriander, ginger, lemon juice, oil, and salt and pepper. Serve immediately with the pita chips.Makes about 2 1/2 cups serves 8 as an appetizer or dip

GRILLED SESAME-EGGPLANT DIP WITH PITA WEDGES

Steps:

• Place eggplants on preheated grill or directly over gas burner on stive.
• Grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes.
• Transfer to baking sheet and cool briefly.
• Cut eggplants in half.
• Scoop flesh into large sieve set over a bowl; discard skins.
• Drain at least 30 minutes and up to 1 hour.
• Place eggplants in large bowl; smash finely.
• Heat sesame oil in large skillet medium-high heat.
• Add 1 1/4 cups green onions, garlic and ginger.
• Saute until onions soften, about 2 minutes.
• Add eggplant, mix in soy sauce, vinegar and chili-garlic sauce.
• Cook until heated through, stirring occasionally, about 2 minutes.
• Mix in 1/2 cup chopped cilantro.
• Season with salt and pepper.
• Cover and chill (up to 1 day ahead.).
• Bring to room temperature before using.
• Toast pits breads on preheated grill or directly over gas burner on stove until beginning to char.
• Cut into wedges.
• Transfer to bowl.
• Place eggplant dip in another bowl.
• Sprinkle with remaining green onions and cilantro.
• Serve with pita wedges.