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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 Yield: Serves 6 (Makes 2 cups) eggplant-dip-0911mbd107510.jpg
Ingredients Ingredient Checklist 2 small eggplants, pricked 1 clove garlic, minced 1 to 2 Tbsp fresh lemon juice Coarse salt Pinch red pepper flakes Extra-virgin olive oil, for drizzling Radishes, wax beans, or carrots, for dipping
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 Yield: Serves 6 (Makes 2 cups) eggplant-dip-0911mbd107510.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6 Yield: Serves 6 (Makes 2 cups)
Recipe Summary
Servings: 6 Yield: Serves 6 (Makes 2 cups)
Servings: 6
Yield: Serves 6 (Makes 2 cups)
6
Serves 6 (Makes 2 cups)
eggplant-dip-0911mbd107510.jpg
eggplant-dip-0911mbd107510.jpg
Ingredients
Ingredients
- 2 small eggplants, pricked 1 clove garlic, minced 1 to 2 Tbsp fresh lemon juice Coarse salt Pinch red pepper flakes Extra-virgin olive oil, for drizzling Radishes, wax beans, or carrots, for dipping
Directions
Broil eggplants on a rimmed baking sheet, turning occasionally, until soft and charred, about 20 minutes. When cool, remove skin and stems and mash flesh.
Stir in garlic and lemon juice and season with salt and red pepper flakes. Drizzle with oil and serve with vegetables.
Reviews
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All Reviews for Charred Eggplant Dip
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Charred Eggplant Dip
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
