This recipe (which I borrowed from Bobby Flay) is a fun, summer appetizer. Instead of roasting an eggplant in the oven, grill it to get a smoky taste. Serve with pita bread to start a summer time dinner party.
- 1 red bell pepper
- ¼ cup canola oil
- Salt & Pepper taste
- 1 large eggplant, ends trimmed, sliced lengthwise 1-inch thick
- 2 cloves garlic, chopped
- ¼ cup tahini
- ¼ cup Greek yogurt
- ¼ cup extra-virgin olive oil
- Zest of 1 lemon
- 1 tablespoon chopped oregano
- 1 teaspoon smoked paprika
- ¼ cup chopped fresh parsley
- 6 pita breads, cut for dipping
- Heat a grill to medium.
- Brush the red pepper with some of the canola oil and season with salt and pepper.
- Brush the eggplant slices on both sides with more of the canola oil, season with salt and pepper.
- Grill the red pepper, turning occasionally, until charred all over and tender, about 15 minutes.
- Grill the eggplant until charred on the first side, about 3-4 minutes. Turn and continue grilling until tender, another 3-4 minutes.
- Transfer pepper to a bowl, cover tightly with plastic wrap, and let steam while you make the eggplant dip.
- Transfer the eggplant to a cutting board.
- Remove the skin from the eggplant and put in a food processor.
- Add the chopped garlic, tahini, yogurt, lemon zest, oregano and smoked paprika to the food processor. Pulse until smooth and thick.
- Add salt to taste.
- Transfer eggplant mixture to a serving bowl and let sit for at least 15 minutes to allow the flavors to meld.
- Peel, seed and dice the red pepper. (skin should come off easily)
- Top with the diced peppers and the chopped parsley.
- Drizzle the remaining 2 tablespoons olive oil over the dip.
- Serve with warm pita.
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