Grilled Eggplant Dip- Makes about 2 cups
Heat grill to medium high and oil the grill grate.
Prick the eggplant all over with a fork, and place it on the grill and close the cover. Turn eggplant occasionally until it's soft when squeezed and the skin is lightly charred.
When cool enough to handle, slice eggplant in half and use a large spoon to scoop out the insides of the eggplant onto a cutting board.
Chop eggplant and transfer to a large mixing bowl. Stir in remaining ingredients. Serve warm.
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