Dips & Sauces
Roasted Eggplant Yogurt Dip
This roasted eggplant yogurt dip is a smoky and creamy Turkish mezze made with fire-roasted eggplant, thick yogurt, garlic, and a warm chili butter topping. It is simple to prepare, full of Mediterranean flavor, and perfect as an appetizer, side dish, or spread with toasted bread.
Ingredients
Instructions
- Roast the eggplants over an open flame, on a grill, or under the broiler until the skins are deeply charred and the flesh is completely soft. Turn them occasionally so they cook evenly on all sides.
- Let the roasted eggplants cool just enough to handle. Peel away the charred skins, remove any tough stem pieces, and roughly chop the soft flesh.
- If the roasted eggplant releases a lot of liquid, place it in a strainer for a few minutes. Removing excess moisture helps keep the finished dip thick and creamy instead of watery.
- Transfer the chopped eggplant to a bowl. Add the strained yogurt, minced garlic, and salt, then mix until the yogurt evenly coats the eggplant while still leaving some texture.
- Melt the butter in a small pan over medium-low heat. Add the chili peppers and red pepper flakes and cook briefly until fragrant and the butter turns a warm reddish color.
- Spread the eggplant yogurt mixture onto a serving plate. Spoon the hot chili butter evenly over the top just before serving.
- Serve the roasted eggplant yogurt dip warm or at room temperature with toasted bread, pita, flatbread, or as part of a Turkish mezze spread.