Eggplant dips are what I absolutely adore on a grazing platter. Growing up in the middle east as a vegetarian, this vegetable really took centerstage in many meals. Authentic babaganoush has more chunkier pieces of the eggplant, whereas mutabal is smoother. This one is a whipped concoction which makes it even smoother, and the addition of chili vinegar really brings in a zing!   This one is adapted from Samin Nosrat’s cookbook, Good Things. Chili vinegar recipe: https://www.kitchentherapy.in/blogs/dips-condiments/chili-vinegar

This is one of those recipes that have a permanent spot on my party table – so easy to make, and best of all – to be made in advanced. I often caramelize a larger batch of onions beforehand to add to omelet, grilled cheese toasts, and so on – then add into the Greek yogurt mix a day before the event for the flavours to really develop!