Eggplant Dip

Updated: 10/28/21

You won't be able to keep your hands off our Eggplant Dip once you make it! Recipe Makes 10 Servings! Great for a dish to pass at a party!

Eggplant Dip

Servings:

1 Vegetable

Suitable for all Freedom and FastTrack meal plans

Ingredients:
1 cup Eggplant
¼ cup fresh squeezed Lemon Juice
¼ cup chopped fresh Mint, plus more for garnish
2 Tbsp. finely chopped Shallot
1 Tbsp. chopped fresh Thyme, plus more for garnish
1 Tbsp. chopped fresh Oregano, plus more for garnish
1 tsp. finely chopped Garlic
¼ teaspoon freshly ground Black Pepper

Preparation:
Preheat grill to medium.  Pierce eggplant all over with a knife.  Place on the grill rack and roast, turning about every 5 minutes, until charred on all sides and completely soft and tender, 20 to 25 minutes total. (Alternatively, char the eggplant directly over a gas flame, turning every 5 minutes, then roast in a 425 °F oven until completely soft, 10 to 20 minutes.)  Let cool. 

Cut the eggplant in half and scoop out the flesh; finely chop with a knife or pulse in a food processor until almost smooth. Transfer the eggplant to a bowl and combine with lemon juice, mint, shallot, thyme, oregano, garlic, and pepper.  Transfer to a serving bowl and swirl the top with the back of a spoon.  Garnish with more mint, thyme and/or oregano.