Grilled Eggplant Dip Recipe

Ingredients

1 eggplant (about 1 1/4 pounds) 

3 tablespoons chopped fresh mint 

2 tablespoons extra-virgin olive oil 

1 tablespoon fresh lemon juice 

Season with coarse salt 

Grilled or toasted baguette slices 

Preparation

Grill eggplant, covered, over medium, turning once, until collapsed, 15 to 20 minutes. Cool. Halve and scrape out flesh; discard skin. When cool enough to handle, squeeze out excess liquid. Mix in 3 tablespoons chopped fresh mint, extra-virgin olive oil, and fresh lemon juice; season with coarse salt. Serve with grilled or toasted baguette slices.