Categories: Appetizers

Ingredients

• 2 medium globe eggplants
• 1 garlic clove, finely grated
• 1/2 cup plain Greek yogurt
• 1/2 cup finely chopped mint, plus torn leaves for serving
• 1/2 tsp crushed red pepper flakes
• 2 tbsp. olive oil, plus more for drizzling
• Kosher salt

Directions

1. Remove grate and prepare a charcoal grill for medium heat. Place eggplants 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.

2. Split eggplant lengthwise and scoop flesh from skin into a medium bowl. Mash eggplant with a fork to break up, then mix in garlic, yogurt, chopped mint, red pepper flakes, and 2 tbsp. oil; season with salt.

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

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