This grilled eggplant dip recipe is a lighter take on baba ganoush, with the smoky eggplant brightened by herbs and lemon juice rather than tahini. Serve with crostini or use as a sandwich spread that'll put plain mayo to shame.
Preheat grill to medium.
Pierce eggplants all over with a knife. Place on the grill rack and roast, turning about every 5 minutes, until charred on all sides and completely soft and tender, 20 to 25 minutes total. (Alternatively, char the eggplants directly over a gas flame, turning every 5 minutes, then roast in a 425 degrees F oven until completely soft, 10 to 20 minutes.) Let cool.
Cut the eggplants in half and scoop out the flesh; finely chop with a knife or pulse in a food processor until almost smooth. Transfer the eggplant to a bowl and combine with lemon juice, mint, shallot, thyme, oregano, 1 tablespoon oil, garlic, salt and pepper.
Transfer to a serving bowl and swirl the top with the back of a spoon. Drizzle with the remaining 1 teaspoon oil and sprinkle with more mint, thyme and/or oregano.
Make Ahead Tip: Cover and refrigerate for up to 3 days. Bring to room temperature before serving.
1 1/2 vegetable, 1/2 fat