Charred Eggplant and Yogurt Dip with Garlic and Sumac

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes blends (about 2 lbs total) medium eggplants, Greek yogurt, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

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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Frequently asked questions

How long does Charred Eggplant and Yogurt Dip with Garlic and Sumac take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Charred Eggplant and Yogurt Dip with Garlic and Sumac?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Charred Eggplant and Yogurt Dip with Garlic and Sumac?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Eggplant and Yogurt Dip with Garlic and Sumac for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Eggplant and Yogurt Dip with Garlic and Sumac?

Middle Eastern vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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