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Recipe for 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.