Burnt Eggplant & Yogurt Dip

1. 1

   Heat oven to 425 degrees F. Use a fork to poke a few holes in the eggplant.

2. 2

   Pinch the eggplant with a pair of tongs and hold the eggplant directly over the flame of a gas burner or outdoor grill.

3. 3

   Turn the eggplant periodically to burn all sides of the eggplant, until the skin has burst and the eggplant is shriveled and burnt, a total of about 15 minutes.

4. 4

   When the eggplant is cool enough to touch, slice in half from stem to stern and place on a lightly oiled baking sheet.

5. 5

   Bake in the oven until the inside of the eggplant is soft and tender, about 10 minutes.

6. 6

   Allow the eggplant to cool a few minutes until it can be comfortably handled.

7. 7

   Scoop out the inside of the eggplant, leaving the burnt skin and place in a colander.

8. 8

   Allow to drain for 10 minutes.

9. 9

   For a smooth sauce, pulse in a food processor; for a chunkier sauce, chop the eggplant by hand.

10. 10

    In a bowl, mix the chopped eggplant, yogurt, olive oil, pomegranate molasses, lemon juice, parsley, garlic, salt and pepper.

11. 11

    Garnish with pomegranate seeds or a drizzle of good olive oil.

12. 12

    Can be made a day or two in advance and stored in the refrigerator.

13. 13

    Recipe slightly adapted from Yotam Ottolenghis cookbook Plenty.

* Per serving · 4 servings · Values may vary.