Go Back Email Link
–+ servings
Grilled Eggplant Dip
Print
5 from 4 votes

Grilled Eggplant Dip

This recipe (which I borrowed [and tweaked] from Bobby Flay) is a fun, summer appetizer. Instead of roasting an eggplant in the oven, grill the eggplant to get a smoky taste. Serve with pita bread to start a summer time dinner party,
Prep Time5 minutes
Active Time25 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Mediterranean, Vegetarian
Keyword: Eggplant, Grilled
Yield: 4 people
Calories: 71kcal

Equipment

  • Grill
  • Blender or Food Processor

Materials

  • 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

  • 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.
  • Blister the red pepper, turning occasionally, until charred all over and tender, about 15 minutes.
    Charred peppers ready to peel
  • Grill the eggplant until charred on the first side, about 3-4 minutes. Turn and continue grilling until tender, another 3-4 minutes.
    Grilled Eggplant
  • Transfer red pepper to a bowl, then cover tightly with plastic wrap, and let steam while you make the eggplant dip.
  • Remove the skin from the eggplant and put in a food processor.
    Roasted Red Peppers peeled
  • Add the chopped garlic, tahini, yogurt, lemon zest, oregano and smoked paprika to the food processor. Pulse until smooth and thick.
    Olive Oil in the Blender
  • 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.
  • Peel, seed and dice the red pepper. (skin should come off easily)
  • Top Dip with the diced peppers and the chopped parsley.
  • Drizzle the remaining 2 tablespoons olive oil over the dip.
  • Serve Grilled Eggplant Dip with warm pita.
    Grilled Eggplant Dip

Video

Notes

It is really a grilled Baba Ganoush Eggplant dip recipe. 

Nutrition

Serving: 2oz | Calories: 71kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 229mg | Potassium: 196mg | Fiber: 2g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 3mg