Burnt eggplant and yogurt dip Ottolenghi
Ottolenghi’s delicious variation on baba ghanoush. Burnt eggplant, greek yogurt, lemon juice and a splash of pomegranate molasses is fabulous with roasted butternut squash, pita bread and crudites.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 1 .5-2 cups 1x
Ingredients
Scale
- 1 eggplant
- 2/3 cup Greek yogurt
- 2 T olive oil
- 1 1/2 t pomegranate molasses
- 3 T lemon juice
- 1 T chopped parsley
- 2 cloves garlic
- Salt and pepper to taste
- Pomegranate seeds for garnish
Instructions
- Heat oven to 425 degrees. Use a fork to poke a few holes in the eggplant. Pinch the eggplant with a pair of tongs and hold the eggplant directly over the flame of a gas burner or outdoor grill. Turn the eggplant periodically to burn all sides of the eggplant, until the skin has burst and the eggplant is shriveled and burnt, a total of about 15 minutes.
- When the eggplant is cool enough to touch slice in half from stem to stern and place on a lightly oiled baking sheet. Bake in the oven until the inside of the eggplant is soft and tender, about 10 minutes.
- Allow the eggplant to cool a few minutes until it can be comfortably handled. Scoop out the inside of the eggplant, leaving the burnt skin and place in a colander. Allow to drain for 10 minutes. For a smooth sauce pulse in a food processor. For a chunkier sauce chop the eggplant by hand.
- In a bowl, mix the chopped eggplant, yogurt, olive oil, pomegranate molasses, lemon juice, parsley, garlic, salt and pepper.
- Garnish with pomegranate seeds or a drizzle of good olive oil. Can be made a day or two in advance and stored in the refrigerator.