Trinidad Grilled eggplant dip

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Using the tip of a paring knife, make 8 small slits in each eggplant. Insert a half clove of garlic in each slit.

Step 2

Set up the grill for direct grilling and preheat to high.

Step 3

When ready to cook, place the eggplants on the hot grate and grill, turning with tongs, until the skin is charred all over and the flesh is very soft, 20 to 30 minutes; the eggplants will have lost their firm shape. Transfer the eggplants to a plate to cool.

Step 4

Cut the stem off the eggplants. Then using a parsing knife scrape off the charred skin. Transfer the eggplant flesh with its garlic to a medium sized bowl and mash to a coarse puree with a fork or puree it in a food processor. Stir in the yogurt, cilantro, scallions, coriander. ginger, lemon and pepper to taste. Serve at once with the pita chips.