If you grill whole eggplant long enough, the flesh inside becomes very soft and mushy--perfect for a dip. Be sure to use the thin Asian eggplants--they will get to the desired consistency much quicker than globe eggplants.
Serve the dip with tortilla chips, pita chips, crackers or whatever you have on hand. It's great hot off the grill, but still really tasty at room temperature.
CHOKA (GRILLED EGGPLANT DIP) (from The BBQ Bible by Steven Raichlen)
2 pounds thin eggplant
8 garlic cloves, cut in half lengthwise
1/2 cup plain yogurt
1/4 cup cilantro, chopped
3 scallions, finely chopped
2 tsp ground coriander
2 tsp fresh grated ginger root
2 Tbsp lemon juice
2 Tbsp vegetable oil
Salt and pepper to taste
- Preheat the grill to high.
- Make slits around each eggplant and insert a half clove of garlic in each slit.
- Grill eggplant, turning occasionally, until skin is charred all over and the flesh is very soft, about 20-30 min. Transfer to a plate to cool.
- Open the skin and scrape the flesh out into a medium bowl (with the garlic) and mash to a course puree with a fork. Stir in the rest of the ingredients and serve.