Grilled Eggplant Dip

🧂 Ingredients

• 1 red bell pepper
• ¼ cup canola oil
• Salt & Pepper to taste
• 1 large eggplant unpeeled

  ends trimmed, then sliced lengthwise 1-inch thick
• 2 cloves garlic

  chopped
• ¼ cup tahini
• ¼ cup Greek yogurt
• Zest of 1 lemon
• ¼ cup extra-virgin olive oil
• 1 Tbsp oregano
• 1 Tsp smoked paprika
• ¼ cup chopped fresh parsley
• 6 pita breads

  cut for dipping

Instructions

• 1 Heat a grill to medium.
• 2 Brush the red pepper with some of the canola oil and season with salt and
  pepper.
• 3 Brush the eggplant slices on both sides with more of the canola oil, season with
  salt and pepper.
• 4 Blister the red pepper, turning occasionally, until charred all over and tender,
  about 15 minutes.
• 5 Grill the eggplant until charred on the first side, about 3-4 minutes. Turn and
  continue grilling until tender, another 3-4 minutes.
• 6 Transfer red pepper to a bowl, then cover tightly with plastic wrap, and let
  steam while you make the eggplant dip.
• 7 Remove the skin from the eggplant and put in a food processor.
• 8 Add the chopped garlic, tahini, yogurt, lemon zest, oregano and smoked paprika
  to the food processor. Pulse until smooth and thick.
• 9 Transfer eggplant mixture to a serving bowl and let sit for about 15 minutes to
  allow the flavors to meld. Add Salt & pepper to taste.
• 10 Peel, seed and dice the red pepper. (skin should come off easily)
• 11 Top Dip with the diced peppers and the chopped parsley.
• 12 Drizzle the remaining 2 tablespoons olive oil over the dip.
• 13 Serve Grilled Eggplant Dip with warm pita.

Nutrition Info