Smoky Eggplant with Pine Nuts

  • Yield 8 servings

A creamy, fiber-rich dish using summer eggplants.

Smoky Eggplant Dip with Pine Nuts
Mark Boughton Photography / styling: Teresa Blackburn

Substitute 1/2 teaspoon smoked paprika and 1/2 teaspoon table salt for 1 teaspoon of smoked salt if desired. Sprinkle dip with extra pine nuts and drizzle with extra-virgin olive oil.


2 (1-pound) eggplants, peeled
1/4 cup plain Greek yogurt
1 teaspoon smoked salt
1 teaspoon finely minced garlic (about 1 large clove)
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil (plus more for finishing)
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup toasted pine nuts


  1. Preheat oven to 350F.
  2. Cut eggplants into halves lengthwise. Place cut sides down on a lightly oiled baking sheet. Bake about 45 minutes, or until tender.
  3. Cut roasted eggplant into chunks; place in food processor with all ingredients. Process until smooth. Makes 2 1/2 cups

Recipe adapted from Ana Sortun’s Spice: Flavors of the Eastern Mediterranean (Harper Collins, 2006).



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