Grilled Eggplant Dip

1. 1

   Start a grill; pierce the eggplant in several places with a thin-bladed knife or skewer.

2. 2

   Grill, turning occasionally, until the eggplant collapses and the skin blackens, 15 to 30 minutes, depending on size.

3. 3

   Remove and cool.

4. 4

   When the eggplant is cool enough to handle, part the skin (if it hasnt split on its own), scoop out the flesh, and finely mince it.

5. 5

   Mix it with the lemon juice, oil, garlic, salt, and pepper.

6. 6

   Taste and adjust the seasonings, then garnish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.