Reviews
Add Rating & Review
Back to Grilled Eggplant Dip
All Reviews for Grilled Eggplant Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Grilled Eggplant Dip
Recipe Summary
Yield: Makes 1 1/2 cups
Ingredients
Ingredient Checklist
1 eggplant (about 1 1/4 pounds)
3 tablespoons chopped fresh mint
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Season with coarse salt
Grilled or toasted baguette slices
Gallery
Grilled Eggplant Dip
Recipe Summary
Yield: Makes 1 1/2 cups
Gallery
Grilled Eggplant Dip
Grilled Eggplant Dip
Grilled Eggplant Dip
Recipe Summary
Yield: Makes 1 1/2 cups
Recipe Summary
Yield: Makes 1 1/2 cups
Yield: Makes 1 1/2 cups
Makes 1 1/2 cups
Ingredients
Ingredients
- 1 eggplant (about 1 1/4 pounds)
- 3 tablespoons chopped fresh mint
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Season with coarse salt
- Grilled or toasted baguette slices
Directions
Grill eggplant, covered, over medium, turning once, until collapsed, 15 to 20 minutes. Cool. Halve and scrape out flesh; discard skin. When cool enough to handle, squeeze out excess liquid. Mix in 3 tablespoons chopped fresh mint, extra-virgin olive oil, and fresh lemon juice; season with coarse salt. Serve with grilled or toasted baguette slices.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Grilled Eggplant Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Grilled Eggplant Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
