Charred Eggplant Dip With Fresh Mint

Prep Time: 20 min
Inactive Time: 1 hr 15 min
Cook Time: 30 min
Total Time: 2 hr 5 min
Servings: 10-12
  • 2 eggplants (about 2 lb)
  • 1/3 cup Filippo Berio 100% Italian Organic Extra Virgin Olive Oil, divided
  • 1/2 cup plain vegan dairy-free yogurt
  • 1/4 cup tahini paste
  • 2 tbsp chopped green onion
  • 2 tbsp packed chopped fresh mint
  • 2 tbsp lemon juice
  • 2 cloves minced fresh garlic
  • 3/4 tsp each salt and pepper
  • 1/2 tsp ground cumin
  • 2 tbsp packed chopped fresh parsley
  • 1/4 tsp red pepper flakes
      • Preheat broiler to high; position rack in center of oven. Broil eggplants on foil-lined baking sheet for 2 to 3 minutes on each side or until charred and almost smoking. Reduce temperature to 375°F; bake for 25 to 30 minutes or until very tender. Let stand for about 15 minutes or until just cool enough to handle.
      • Meanwhile, in large bowl, stir together 1/4 cup olive oil, vegan yogurt, tahini, green onion, mint, lemon juice, garlic, salt, pepper and cumin. Set aside.
      • Split eggplants open and scrape pulp into bowl; mash with a fork. Fold gently into olive oil mixture. Spoon into a shallow serving bowl.
      • Drizzle with remaining olive oil. Sprinkle with parsley and red pepper flakes. Cover and refrigerate for at least 1 hour before serving.


      • Serve dip with pita chips, warm flatbread, vegetable sticks, sliced tomatoes or grilled portobello mushrooms.
      • Substitute vegan sour cream for vegan yogurt if preferred.



    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: Broil

    World Cuisine: Italian

    Product: Italian Organic

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