Best Steven Raichlens Smoked Eggplant Dip Recipes

Grilled Eggplant Dip image

Provided by Steven Raichlen

Number Of Ingredients 1

2 long, slender eggplants (about 1 pound each) 6 garlic cloves, each cut into 3 to 4 lengthwise wedges 3 tablespoons tahini 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice, or more to taste 1/2 teaspoon coarse salt (kosher or sea), or more to taste 1/2 teaspoon black pepper, or more to taste, plus lemon wedges for serving 3 tablespoons minced fresh flat-leaf parsley Hot paprika Grilled pita bread, for serving Lemon wedges for serving

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 image

Provided by Giada De Laurentiis

Categories appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

2 large globe eggplants
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
1 teaspoon chopped fresh oregano
2 tablespoons lemon juice
6 dried pequin chiles, crushed
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Flatbread or crackers, for serving

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.

Smoky Eggplant Dip image

Provided by Andy Baraghani

Yield Makes 3 cups

Number Of Ingredients 9

2 medium globe eggplants
1 garlic clove, finely grated
1/2 cup plain Greek yogurt or labneh (Lebanese strained yogurt)
1/2 cup finely chopped mint, plus torn leaves for serving
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for drizzling
Kosher salt
Special Equipment
Hardwood or lump charcoal

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.

Steven Raichlen's Smoked Eggplant Dip image

Number Of Ingredients 9

1 or 2 eggplants
1/4 cup toasted walnuts (pine nuts)
1 ounce feta cheese
1 tablespoon feta cheese liquid
1 clove garlic
3 tablespoons plain Greek yogurt
2 tablespoons olive oil
1 teaspoon lemon juice
1 dash salt and pepper

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.