Grilling is an important part of this dish, as it gives the eggplant a smoky flavor that’s hard to come by otherwise. Serve this dip with grilled flatbreads or slices of baguette, or pitas.
Recipe information
Yield
makes 4 servings
Ingredients
1 medium or 2 small eggplants (about 1 pound)
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Pinch of minced garlic, or more to taste
Salt and freshly ground black pepper
Minced fresh parsley for garnish
Preparation
Step 1
Start a grill; pierce the eggplant in several places with a thin-bladed knife or skewer. Grill, turning occasionally, until the eggplant collapses and the skin blackens, 15 to 30 minutes, depending on size. Remove and cool.
Step 2
When the eggplant is cool enough to handle, part the skin (if it hasn’t split on its own), scoop out the flesh, and finely mince it. Mix it with the lemon juice, oil, garlic, salt, and pepper. Taste and adjust the seasonings, then garnish and serve.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
