Servings: 4 people
- 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
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.
Grill the eggplant until charred on the first side, about 3-4 minutes. Turn and continue grilling until tender, another 3-4 minutes.
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.
Add the chopped garlic, tahini, yogurt, lemon zest, oregano and smoked paprika to the food processor. Pulse until smooth and thick.
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.
It is really a grilled Baba Ganoush Eggplant dip recipe.
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