An easy and healthy appetizer perfect for parties! Eggplant is grilled to perfection and added to a creamy lemon garlic yogurt based dip. Serve with fresh veggies or crackers.
If using a traditional BBQ: Pierce eggplant all over with a fork. Place on a greased grill over medium heat; close lid and grill, turning once, until charred and wrinkled and flesh is softened, about 20 minutes. Let stand until cool enough to handle.
If using an indoor grill: Pierce eggplant all over with a fork. Cut in half lengthwise. Brush entire eggplant with 1 tablespoon of olive oil. Place cut side down on the indoor grill (I used the Ninja Foodi Grill). Set for MAX heat and grill for 12 minutes.
If using the BBQ: slice eggplant open and scoop flesh into a bowl, discarding skin. If using the indoor grill, scoop out eggplant flesh into a bowl, discarding the skin.
Mash and let drain in fine-mesh sieve for 20 minutes.
In a bowl, combine Greek yogurt, eggplant, garlic, lemon juice, 1 teaspoon olive oil and salt.