Smoky Aubergine Dip

Ingredients for Smoky Aubergine Dip

• 2 medium globe aubergines

• 1 garlic clove, finely grated

• 120ml plain Greek yoghurt or labneh (Lebanese strained yoghurt)

• 1/2 cup finely chopped mint, plus torn leaves for serving

• 1/2 teaspoons crushed red pepper flakes

• 2 tablespoons olive oil, plus more for drizzling

• Kosher salt

• Hardwood or lump charcoal

Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place aubergines directly on coals and cook, turning occasionally, until skins are completely charred and flesh is collapsed, 15–20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20–25 minutes.)

Split aubergines lengthwise and scoop flesh from skin into a medium bowl (it’s okay if bits of charred skin get in there too). Mash aubergine with a fork to break up, then mix in garlic, yoghurt, chopped mint, red pepper flakes, and 2 tablespoons oil; season with salt.

To serve, drizzle dip with more oil and top with mint leaves.

Dip can be made 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.