Smoky Eggplant Dip with Yogurt and Mint
Ingredients
- 2 1/2 pounds eggplant (2 medium)
- 1/4 cup plain whole milk Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons julienned fresh mint leaves, plus extra for serving
- 1 tablespoon minced garlic (3 cloves)
- Good olive oil
- 1/2 teaspoon Sriracha
- Kosher salt and freshly ground black pepper
- Grilled or toasted pita triangles, for serving
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