This is another favourite recipe from The Best of Friends cookbook. It’s light (almost fluffy) and smoky and garlic-y and basically everything you could possibly ask for in a dip (including the fact that it’s almost entirely eggplant, so it’s actually pretty good for you). I like to pair it up with a crusty baguette and some crunchy veggies for dipping, just to contrast the fluffy nature of the dip. And consider yourself forewarned; this makes a lot, so cut it in half if you need to, because I’m not sure how well this would freeze.
4 Japanese eggplants (the long skinny ones)
2 Tbsp olive oil + extra for brushing
3 Tbsp mayo (I used plain mediteranian yogurt and a 1/2 tsp of agave syrup)
1 Tbsp lemon juice
4 cloves garlic
1/2 tsp each, smoked salt and smoked paprika
salt and pepper to taste
1. Preheat your bbq to high (or oven to 450 if you don’t have a bbq). Brush the eggplant all over with olive oil and place on hot grill. Turn every 8 minutes or so until browned (or blackened) all over and eggplant is very soft.
2. Peel and roughly chop eggplant, then throw in the food processor along with everything else. Pulse until smooth, check seasonings, adjust to taste, and pulse a few more times for good measure.
3. Chill and then serve. This is also really nice with chopped tomatoes and spring onions on top (plus it looks pretty).