GRILLED EGGPLANT DIP

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Grilled Eggplant Dip image

Enjoy the smoky flavor and minty aroma of this terrific lighter version of baba ghanoush, a Middle Eastern dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 6

1 eggplant (about 1 1/4 pounds)
3 tablespoons chopped fresh mint
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Season with coarse salt
Grilled or toasted baguette slices

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.

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