Serves: 6
Total Calories: 101

1 eggplant, large or 2 small (about 1 pound in all)
1/4 cup walnuts, pieces, lightly toasted
1 ounce feta cheese, packed in brine, drained but 1 tablespoon liquid reserved
1 clove garlic, minced
3 tablespoons plain yogurt, preferably whole milk
3 tablespoons olive oil, extra-virgin
1 teaspoon lemon juice, fresh, or more to taste
salt, to taste
black pepper, freshly ground, to taste
1 tablespoon mint leaves dried
Grilled Pita Chips

1. Preheat the grill to high.

2. When ready to cook, place the eggplants on the hot grate and grill, turning with tongs, until the skin is charred all over and the flesh is very soft, 20 to 30 minutes the eggplants will have lost their firm shape. Transfer the eggplants to a plate to cool.

3. Grind the nuts to a coarse powder in a food processor, running the machine in bursts. Using a paring knife, scrape the charred skin off the eggplants. Transfer the eggplant flesh to the food processor workbowl with the ground nuts. Crumble the feta and add to the processor along with the garlic, then process to a smooth purée. Add the reserved feta liquid, yogurt, 2 tablespoons of the oil, 1 teaspoon lemon juice, and salt and pepper and process until smooth. Taste for seasoning, adding salt or lemon juice as necessary the mixture should be highly seasoned. Transfer the mixture to a serving bowl. Make a slight hollow in the center of the dip with the back of a spoon and set aside.

4. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add the mint and sauté, stirring, until fragrant, about 1 minute. Pour the mint oil into the hollow in the dip and serve immediately with the pita chips.

Makes about 1 1/2 cups serves 6 to 8 as an appetizer or dip

Nutritional Facts:

Serves: 6
Total Calories: 101
Calories from Fat: 98

More Recipes from the The Barbecue Bible Cookbook:
Australian Beer-Barbecued Wings I
Bacon Grilled Prunes
Dutch West Indian Chicken Kebabs / Boka Dushi
Eat It and Beat It Wings
Fire-Charred Tomato Soup
Flame-Roasted Tomatoes
Goat Cheese Grilled in Grape Leaves
Grileld Gazpacho
Grilled Chicken Wings With Hong Kong Spices / Shek O Wings
Grilled Corn Chowder
Grilled Eggplant Dip / Choka Dip
Grilled Eggs With Vietnamese Seasonings
Grilled Provolone / Provolone Asado
Grilled Quesadillas
Grilled Shrimp Dim Sum
Grilled Snails / Escargots Grilles
Hong Kong Honey-Glazed Wings
Indonesian Beef and Coconut Sates / Sate' Lalat
Middle Eastern Eggplant Puree With Tahini / Baba Ganooj
Pancetta Grilled Figs
Pastrami Grilled in Grape Leaves
Persian Eggplant Dip With Walnuts
Quail Egg Sates / Sate' Telor
Shrimp Mousse on Sugarcane
Siagon Garlic-Lemongrass Wings
Silver Paper Chicken
Spicy Chile Wings
Star Anise Wings
Vietnamese Beef Jerky / Thit Bo Kho
Vietnamese Grilled Beef and Basil Rolls
Yogurt-Cucumber Salad With Mint / Cacik