Warda’s Spicy Eggplant And Yogurt Dip

Eggplants.You either love them or hate them.
There is no middle path here. And to Love them you need to be of a certain culture, or cuisine.
I used to hate them, but have since become a convert, and now am seriously in love with them.
They have a thousand and one possible tastes and textures, absorbing and transmuting the tastes they come in contact with to create something completely new.
The only problem I have with them is that My Love lacks the same appreciation for them, so for years, I have kept them out of my kitchen.
Recently, however, regardless of My Loves distaste for them, I have welcomed them back and am always happy to find new recipes and serving suggestions for them.
Warda from 64ft Kitchen posted a great eggplant dip and story to go with it.
To read the story (and some more great recipes) go over to her blog.

Spicy Eggplant and Yogurt Dip

Recipe: Serves 4-6 people
- 2 medium eggplants
- ½ cup plain yogurt
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 2 tbsp parsley, finely chopped
- 1 tbsp mint, finely chopped
- 1 tsp harissa
- 1 tsp freshly squeezed lemon juice
- ½ tsp cumin, freshly ground
- Salt
- Pita chips for serving preheat the broiler. Line a baking sheet with foil. Prick the eggplants in a few places with a pointed knife so that they will not burst. Put the eggplants under the broiler until the skin is black and blistered. Turn on the other side for a few more minutes. Roast the eggplants for 15-20 minutes, or until they feel very soft when you press them.

When cool enough to handle, peel the eggplants and remove as much seed as possible. Drop the flesh into a colander. Chop the flesh roughly with the point of a knife to let the juice escape.

Pour the eggplants into a bowl and beat in the olive oil, the harissa and the yogurt and mix until it is thoroughly blended. Mix in the rest of the ingredients. Taste and adjust the seasoning if needed.

Spoon into a serving bowl, cover with a plastic wrap and refrigerate until cold. Serve with pita chips (pita wedges baked at 350 for 5 minutes, or until crunchy) The dip is even better served the following day.

If you have a gas cooker, it tastes even better to put the eggplant right on the flame and let it cook in that way. It becomes deliciously charred, and adds an element of flavor to the eggplant that is absent when doing it under the broiler. It is even better done on a BBQ.