The summer might be over, but I refuse to swap my BBQ for the stove just yet. As always this recipe is simple and made from fresh, readily available ingredients.

Ever since my son was old enough to go to his fiends birthday parties and trying foods we would not normally eat at home, he was blown away by the chips and salsa taste combination. For approximately the same length of time, I am looking for new dip recipes. So far I’m doing a pretty good job convincing him that dips can be yummy and healthy with my Garlic Scapes Hummus, Beet and Feta Dip, Smashed Chickpea Avocado Spread etc.

My Grandma had a similar recipe in her thick recipe handbook, where she carefully collected recipes throughout the years. When I moved out of my parents’ house, she wrote cooking instruction for some of my favourite dishes for me as a reference. This Roasted Eggplant Dip is based on my Grandma’s recipe with some minor variations. She roasted eggplants in the oven, as we did not have grills back home, but I prefer to throw it on the BBQ. In fact, this dip is usually made while camping, this is how easy it is.

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  1. Heat the grill to medium
  2. Wash and dry eggplant. Pierce it a few times with a fork to vent
  3. Place eggplant on the grill. Depending on the size of the eggplant and the heat, it will take anywhere between 30 and 60 minutes until the eggplant collapses
  4. Set the eggplant aside on a rack to cool and drain excess liquid
  5. Peel the eggplant when it's cool enough to touch. The skin should come off easily by hand
  6. In a medium bowl add eggplant flesh, finely chopped cilantro, tomatoes and peppers, pressed garlic and olive oil
  7. Mix all the ingredients
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