Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Smoked eggplant
Garlic & aromatics
Yogurt base
Garnish (optional)
Method
Smoked eggplant
- 1
Char and steam
Preheat a grill, cast-iron skillet, broiler, or gas burner to high. Prick each eggplant a few times with a fork to release steam. Place whole eggplants directly over the flame or on a hot skillet/under the broiler and char, turning occasionally, until the skin is blackened and the flesh collapses and feels very soft when squeezed gently, about 20–30 minutes depending on method and size.
- 2
Steam and cool
Transfer the charred eggplants to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to let them steam — this loosens the skin and mellows bitterness.
- 3
Peel and drain
Uncover, slice open the eggplants, and scoop the softened flesh into a fine-mesh sieve or colander set over a bowl. Discard the charred skins. Let the flesh drain for 10–15 minutes to remove excess liquid; pressing gently with the back of a spoon helps. Reserve any flavorful juices and discard large seeds if desired.
- 4
Garlic & aromatics
- 5
Finely mince the garlic cloves (or grate on a microplane) until almost paste-like. Sprinkle with the lemon zest and a pinch of salt, then mash together with the flat of your knife or the side of a spoon to release the oils and mellow the raw edge (this step tames harshness). Mix in the lemon juice.
Yogurt base
- 6
In a medium bowl, whisk the Greek yogurt with the optional 1/4 cup yogurt if you prefer a slightly looser consistency. Stir in kosher salt (about 1/2 tsp), the 1 tablespoon extra-virgin olive oil, and the prepared garlic-lemon mixture. Taste and adjust salt or lemon as needed.
- 7
Fold the prepared smoked eggplant into the seasoned yogurt until evenly distributed. Chill for at least 15 minutes to allow flavors to meld, or serve immediately at room temperature.
To serve
- 8
Spoon the yogurt with smoked eggplant into a shallow bowl. Drizzle 1/2 teaspoon to 1 tablespoon extra-virgin olive oil over the top (use portion from ingredients if desired), sprinkle with smoked paprika or Aleppo pepper, scatter chopped herbs and toasted nuts if using. Serve with warm pita, flatbread, grilled bread, or raw vegetables.
