Smoky Eggplant Dip

Ingredients

• 2 medium globe eggplants
• 1 garlic clove, finely grated
• ½ cup plain Greek yogurt or labneh (Lebanese strained yogurt)
• ½ cup finely chopped mint, plus torn leaves for serving
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons olive oil, plus more for drizzling
• Kosher salt
• Hardwood or lump charcoal

Steps

1. Take the grate off the charcoal grill and set it up for medium heat. The coals should glow red beneath a coating of ash, with no black left. Set the eggplants right on the coals, turning them from time to time. Cook for 15–20 minutes, until the skins are fully charred and the flesh has collapsed. Move the eggplants to a rimmed baking sheet to cool. Alternatively, cook them on the grate of a gas or charcoal grill over medium-high heat for 20–25 minutes, turning occasionally.
2. Cut the eggplants open lengthwise and scoop the flesh from the skins into a medium bowl. It's fine if bits of charred skin go in with it. Break up the flesh by mashing it with a fork, then stir in the garlic, yogurt, chopped mint, red pepper flakes, and 2 Tbsp. oil. Season with salt.
3. Finish the dip at serving time with a drizzle of additional oil and a topping of mint leaves.
4. To make the dip 1 day in advance, cover it and keep it chilled.