Charred Eggplant and Yogurt Dip with Garlic and Sumac

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smoky eggplant dip accented with tangy yogurt, garlic, and the citrusy zing of sumac, perfect as a Middle Eastern appetizer. This Middle Eastern-inspired vegetarian recipe, ready in about 35 minutes, pairs medium eggplants, Greek yogurt, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 6 Middle Eastern cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your grill or broiler to high heat. Prick 2 medium eggplants all over with a fork, then place directly on the grill rack or under the broiler 6 inches from the heat source. Char the skin for 15-20 minutes, turning every 5 minutes until the eggplants collapse and the skin is blackened and blistered.
  2. Step 2: Remove the eggplants and let cool until manageable. Peel off the skin and transfer the flesh to a colander to drain for 10 minutes to remove excess liquid.
  3. Step 3: In a bowl, combine the drained eggplant flesh with 1 cup Greek yogurt, 3 minced garlic cloves, 2 tbsp lemon juice, 2 tbsp olive oil, 1 tsp salt, and 1 tsp ground sumac. Mash and mix until creamy but still slightly chunky.
  4. Step 4: Transfer to a serving dish, drizzle with a little extra olive oil, sprinkle with 2 tbsp chopped fresh parsley and an additional pinch of sumac for garnish. Serve chilled or at room temperature with warm flatbread.

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