Elevate your grilling game with this easy and flavorful Grilled Eggplant And Lemon Dip recipe! Perfectly charred on the outside and tender on the inside, these eggplant slices make a delicious side dish or a hearty addition to any meal. With a simple marinade that brings out the natural flavors, you’ll love how quick and tasty this dish is. Let’s fire up the grill and get started!
Contents
Why You’ll Love Grilled Eggplant and Dip
- Easy to Prepare: With simple ingredients and straightforward preparation, this recipe is perfect for both weeknight dinners and entertaining guests.
- Versatile Serving Options: Grilled eggplant and dip can be served as an appetizer, side dish, or even as a main course when paired with other vegetables or protein sources.
- Refreshing and Tangy Dip: The dip, made with Greek yogurt, lemon juice, garlic, and dill, is creamy, tangy, and refreshing, complementing the smoky eggplant perfectly.
Recipe Ingredients
- Eggplant: Provides a meaty, slightly bitter flavor with a creamy texture when cooked, making it a versatile base for the dip.
- Lemon Juice: Adds a bright, tangy acidity that balances the richness of the eggplant and enhances the overall flavor of the dip.
- Salt and Pepper: Essential for seasoning, these enhance and balance the flavors of the other ingredients.
- Garlic Cloves: Infuse the dip with a robust, pungent flavor that adds depth and a savory note.
- Dill: Adds a fresh, slightly tangy herbaceous flavor that complements the other ingredients and adds a pop of green color.
- Olive Oil: Provides a rich, fruity flavor and a smooth texture, helping to blend the ingredients together and enhancing the overall taste.
- Greek Yogurt: Adds a creamy, tangy element that lightens the dip and provides a smooth, velvety texture with a hint of tanginess.
How To Make Grilled Eggplant And Dip
Step One: Wash the eggplant thoroughly and pat dry with a towel. Slice the eggplant into halves lengthwise.
Step Two: Brush both sides of the eggplant slices with olive oil.
Step Three: Season each slice with salt and pepper to taste.
Step Four: Preheat your grill to medium-high heat. Place the eggplant slices on the grill. Grill for about 4-5 minutes on each side, or until the eggplant is tender and has nice grill marks.
Step Five: In a medium bowl, add Greek yogurt. Mince the garlic cloves finely and add to the yogurt. Chop the dill finely and add it to the bowl. Add a tablespoon of lemon juice to the mixture. Season with salt and pepper to taste. Stir well to combine all the ingredients until you have a smooth, creamy dip.
Step Six: Once cooked, remove eggplant from the grill and set aside to cool slightly. Arrange the grilled eggplant slices on a serving platter. Serve with the prepared yogurt dip on the side. Optionally, garnish the dip with a sprinkle of fresh dill and a drizzle of olive oil.
Expert Tips
- Salt the Eggplant Before Grilling: Salt the eggplant slices before grilling to draw out excess moisture and reduce bitterness. After slicing, sprinkle both sides with salt, let sit for 15-30 minutes, then rinse and pat dry.
- Use Medium-High Heat and Watch Closely: Use medium-high heat and watch closely. Grill eggplant for 4-5 minutes per side until tender with grill marks, flipping gently with tongs to avoid burning.
- Brush with Oil Generously: Brush with oil generously to prevent sticking and ensure tenderness. Coat both sides of the slices with olive oil for a golden-brown exterior and soft interior.
Variations
- Mediterranean Style: Add chopped fresh herbs like oregano, basil, and parsley to the dip. Top the grilled eggplant with crumbled feta cheese and a sprinkle of sumac.
- Spicy Kick: Mix a pinch of cayenne pepper or chili flakes into the olive oil before brushing the eggplant. Add a dash of hot sauce to the yogurt dip for extra heat.
- Garlic Lover’s: Infuse the olive oil with minced garlic before brushing it on the eggplant. Double the garlic in the yogurt dip for a more intense flavor.
Substitutions
- Vegetables: If you don’t have eggplant, you can use zucchini or portobello mushrooms for a similar texture and flavor.
- Yogurt: If Greek yogurt isn’t available, substitute it with regular yogurt or a dairy-free yogurt alternative like coconut yogurt for a different yet still creamy base.
What To Serve With Grilled Eggplant?
- Grilled Meats: Serve alongside Grilled Chicken, lamb, or beef for a hearty meal. The smoky flavors complement each other well.
- Mediterranean Dishes: Pair with dishes like Hummus, Falafel, Tabbouleh, or Baba Ganoush to create a delicious Mediterranean spread.
- Fresh Salads: A simple green salad with a tangy vinaigrette or a tomato and Cucumber Salad provides a refreshing contrast to the rich eggplant.
- Pita Bread: Offer warm pita bread or Flatbreads to scoop up the eggplant and dip, adding an extra layer of texture.
- Roasted Vegetables: Combine with other Roasted Vegetables like Bell Peppers, Zucchini, and cherry tomatoes for a vibrant vegetable platter.
- Couscous: A fluffy Couscous Salad with herbs, lemon, and olive oil makes a perfect side dish.
Grilled Eggplant And Lemon Dip
Experience the smoky and tangy flavors of this Grilled Eggplant and Lemon Dip! With tender, charred eggplant blended with fresh lemon juice and a hint of garlic, this dip is creamy, zesty, and utterly addictive. Perfect for spreading on bread, serving with veggies, or as a unique addition to your appetizer spread, it's
Serving Size 4 Servings
Ingredients
- 2 Eggplants
- 2 Tablespoon Olive Oil
- 1 Cup Greek Yogurt
- .5 Lemon
- 1 pinch Salt And Pepper
- 4 Strands Dill
- 2 Garlic Cloves
Instructions
- Prepare the Eggplant: Wash the eggplant thoroughly and pat dry with a towel. Slice the eggplant into halves lengthwise.
- Season the Eggplant: Brush both sides of the eggplant slices with olive oil. Season each slice with salt and pepper to taste.
- Grill the Eggplant: Preheat your grill to medium-high heat. Place the eggplant slices on the grill. Grill for about 4-5 minutes on each side, or until the eggplant is tender and has nice grill marks.
- Prepare the Dip: In a medium bowl, add Greek yogurt. Mince the garlic cloves finely and add to the yogurt. Chop the dill finely and add it to the bowl. Add a tablespoon of lemon juice to the mixture. Season with salt and pepper to taste. Stir well to combine all the ingredients until you have a smooth, creamy dip.
- Cool Eggplant: Once cooked, remove eggplant from the grill and set aside to cool slightly.
Notes
- Salt the Eggplant Before Grilling: Salt the eggplant slices before grilling to draw out excess moisture and reduce bitterness. After slicing, sprinkle both sides with salt, let sit for 15-30 minutes, then rinse and pat dry.
- Use Medium-High Heat and Watch Closely: Use medium-high heat and watch closely. Grill eggplant for 4-5 minutes per side until tender with grill marks, flipping gently with tongs to avoid burning.
- Brush with Oil Generously: Brush with oil generously to prevent sticking and ensure tenderness. Coat both sides of the slices with olive oil for a golden-brown exterior and soft interior.
