Mediterranean Grilled Eggplant Dip

5 from 2 votes

This grilled eggplant dip is fire-roasted and mixed with crushed garlic, lemon juice, fresh mint, and drizzled with olive oil.

Servings:

Roast the eggplants on an open flame using a grill. Turn the eggplant on the flame using tongs. Remove the eggplants when they soften and collapse (about 5 to 8 minutes). Allow the eggplants to cool while preparing the other ingredients.
Mash the garlic with a pinch of salt using a mortar and pestle. The garlic should be pulverized into a paste. Squeeze the lemon. Chop the green onion and tomato. Remove the leaves from the fresh mint sprigs.
Using your fingers, remove the charred bits of the eggplant skin from the eggplant. Use water if needed to rinse the bits and pieces sticking. Set the roasted eggplant aside.
In a bowl, add the roasted peeled eggplants, mashed garlic, lemon juice, and salt to taste. Mash the roasted eggplant with a pestle in the bowl to combine everything evenly.
Pour the eggplant into a serving platter. Top with fresh mint, green onions, sliced tomatoes, olive oil, and pomegranate molasses.

Alternatively roast the eggplant on a gas burner inside using tongs. Roast one at a time until the skin chars, then continue cooking in the oven at 400 ℉ (205 ℃) until soft for about 20 minutes.
Store the peeled and roasted eggplants in the freezer as-is for up to 6 months. When ready to prepare, thaw at room temperature and continue with the recipe steps.
Store this Mediterranean roasted eggplant dip in an airtight container in the fridge for up to 5 days.