herby eggplant dip

If your experience with eggplant has been confined mostly to parmesan and antipasti (nothing to see here, folks), this dip might change your mind. I once had a sweet-smoky eggplant dip like this one at a dinner party. The whole meal was made by a “salad chef.” I chummed it up with him, but when I texted him afterwards for some pointers, he ghosted me (which I kind of respect. Feed ’em and leave ’em!). So, we figured it out on our own over here at Teigen Labs, and I have to say it’s pretty damn close. When you cook eggplant with a little char, it takes on the teeniest bit of smokiness that is like a flavor all its own that you will find addictive! If you’ve got a grill, you can get it done there, or use your broiler or, if you’re feeling a little pyro and messy, blacken those ’plants directly on your gas burners. Then make sure to let them cool almost completely and drain off all that juice (and there will be a lot!), which will make your dip meatier and less bitter. I added a bunch of herbs and some spice to make it really green and fresh—use whichever ones you have around the house!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 Arrange a rack 5 inches from the broiler and preheat the broiler. Arrange the eggplants on a rimmed baking sheet and broil, turning once, until the skin is black and dry and the eggplant is slumped, 11 to 12 minutes per side. You can also do this on a grill set to high, or if you have gas burners, turn on the stove and put the eggplants right on the flames and turn them occasionally. The timing will change depending on which method you use, so just go with how it looks—totally blackened skin all over and soft all the way through.

Step 2

2 Remove the eggplants to a colander set over a bowl and cool, letting any excess liquid drain out, at least 30 minutes. Peel the eggplants, then remove and discard as many seeds as you can (you should have about 2 cups eggplant pulp). Chop the eggplant, then add it to a bowl. In another bowl, whisk together the olive oil, honey, 2 teaspoons vinegar, basil, scallion greens, cilantro, jalapeño, and 1 teaspoon salt, then add to the eggplant and gently stir. Chill for 1 hour to let the flavors meld, then season to taste with more vinegar and salt.