Smoked Eggplant Dip with Mint Recipe
Get the recipe for Smoked Grilled Eggplant Dip with Fried Mint from Episode 105 of Steven Raichlen's Project Smoke. Adapted from the book, Planet Barbecue!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barbecuebible.com.
Cooking tools:
- Food processor
- Grill
- Skewer
- Stove
- Serving platter
- Skillet
- Spoon
- Serving bowl
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 1 large or 2 small eggplants (about 1 pound)
- 1/4 cup walnuts, lightly toasted
- 1 ounce feta cheese or smoked cheddar cheese, crumbled (about 2 tablespoons)
- 1 tablespoon feta cheese liquid
- 1 clove garlic, minced
- 3 tablespoons plain Greek yogurt
- 2 tablespoons extra virgin olive oil, plus 1 tablespoon for serving
- 1 teaspoon lemon juice, or to taste
- Salt (just a little) and freshly ground black pepper
- 1 to 2 tablespoons fresh mint leaves
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