Grilled Eggplant Dip
Ingredients
- 3 small-medium globe eggplant
- 3 cloves of garlic
- ½ tsp Morton's kosher salt, plus more for seasoning the raw eggplant
- 1 tbsp olive oil, plus more for seasoning the raw eggplant
- 1 tsp red wine vinegar
- 2 tbsp cold water
- 1 tbsp fresh parsley
- 8 large basil leaves
Instructions
- Preheat the grill to 400°F.
- Wash and trim the green stems from the eggplant, then slice into ¼" to ½" rounds. Place the eggplant on a pan and season each side with a drizzle of olive oil and a pinch of salt.
- Grill the eggplant for 3-4 minutes on each side until nice grill marks form and the eggplant turns tender. Remove from the grill and allow to cool slightly.
- Add the eggplant to the food processor along with the remaining ingredients. Process the dip until creamy and smooth, about one minute.
- Serve the dip with grilled naan bread, pita chips or raw vegetables. Enjoy!
- This recipe makes about 1½ cups of dip.