Grilled Eggplant Dip / Choka Dip

Serves: 8
Total Calories: 42


2 eggplant, slender and long (about 2 pounds in all)
8 cloves garlic, cut lengthwise in half
1/2 cup plain yogurt, whole-milk
1/4 cup cilantro, fresh, chopped
3 scallion, both white and green parts, trimmed and finely chopped
2 teaspoons coriander, ground
2 teaspoons lemon juice, fresh
2 tablespoons vegetable oil
salt, to taste
black pepper, freshly ground, to taste
Grilled Pita Chips


1. Preheat the grill to high.

2. Make 8 small slits in each eggplant, using the tip of a paring knife. Insert a half garlic clove in each.

3. When ready to cook, place the eggplants on the hot grate and grill, turning with tongs, until the skin is charred all over and the flesh is very soft, 20 to 30 minutes the eggplants will have lost their firm shape. Transfer the eggplants to a plate to cool.

4. Using a paring knife, scrape the charred skin off the eggplants. Transfer the eggplant flesh, with its garlic, to a medium-size bowl and mash to a coarse purée with a fork. Stir in the yogurt, cilantro, scallions, coriander, ginger, lemon juice, oil, and salt and pepper. Serve immediately with the pita chips.

Makes about 2 1/2 cups serves 8 as an appetizer or dip

Nutritional Facts:

Serves: 8
Total Calories: 42
Calories from Fat: 30

This Grilled Eggplant Dip / Choka Dip recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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