Grilled Eggplant and Cilantro Dip
2 whole medium-size eggplants
1 cup cilantro leaves, chopped
4 cloves garlic, peeled and cut in half
1 Serrano or jalapeño chile, stemmed and seeded
2 tablespoons olive oil
1 teaspoon honey
Sea salt to taste
1. Grill eggplants over high heat until charred and tender, 8-10 minutes. (Turn the eggplants over half way through the cooking time). Allow the eggplants to cool, then peel and compost (or discard) the skin. Roughly chop the eggplants.
2. In a food processor or blender, purée the eggplant along with the cilantro, garlic, chile, olive oil, and honey. Feel free to leave the dip a bit chunky (or make it smooth, if you prefer). Taste and add sea salt to your liking. Serve with endive slices, vegetable crudités, and/or sliced pita bread or pita chips.
Winnie Abramson is one of five food bloggers associated with our OnDiva ambassadorship. She is the writer and recipe developer behind the food blog, Healthy Green Kitchen. She adapted this recipe from Saveur magazine.