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Grilled eggplant dip. Medditarenean inspired garlicky goodness! This recipe is delicious.

Updated on January 1, 2010

this is heaven on grilled bread

Grilled Eggplant Dip

I think that eggplant scares people. The name is a bit unfortunate...but grilled eggplant is smoky and rich and mild, and is transported here with lots of garlic and tomatoes and olive oil, into something extraordinary.

This is a Mediterranean inspired recipe, and pretty much any country around the Mediterranean will have a variation on the grilled eggplant dip. Whether it's called babagaboush or caponata, it's delicious.

This is an easy and healthy recipe, great for picnics, BBQ's and other casual summer eating. This dip/spread is begging for some great crusty bread, rubbed with a little olive oil and grilled until toasted. Truly heaven!

Grilled Eggplant Dip

  • Two medium sized purple eggplant. Choose an eggplant with smooth glossy skin that feels heavy for its size.
  • About 3 Tbls of good extra virgin olive oil (this is a rough guide, and you should add more to taste if needed.)
  • About 2 Tbls of red wine vinegar
  • 4 cloves of garlic minced as finely as possible
  • 1 really big tomato, or a couple medium sized tomatoes, chopped
  • Salt

Instructions

  1. Take your eggplant and toss onto a preheated grill, close the lid and let grill/roast for about ½ an hour, turning occasionally.
  2. It is done when the skin is blackened, and it has collapsed in on itself a bit.
  3. Take off the heat and let cool for a few minutes
  4. Meanwhile, chop your tomato and garlic, and when the eggplant is cool enough to handle, cut it in half, and scoop all the rich and creamy flesh out from the blackened skin. Discard seeds and chop flesh finely; and toss in a mixing bowl.
  5. Add all the other ingredients, and add salt to taste. You need to achieve a balance between the oil and vinegar. It shouldn't taste either sour or oily; it should have a harmony between the two flavors. If the olive oil is too prominent, add more vinegar, and if it is too sour, add more olive oil.

Serve at room temperature with good crusty bread, and maybe a bright white wine, and enjoy a great taste of summer.

This can be equally made in a hot oven, but the BBQ is probably a better bet for the summer months!

Gaba Ganoush - another eggplant dip!

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