| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- One 16-ounce package pita
- 4 tablespoons unsalted butter, melted
- 1 teaspoon sumac
- Kosher salt and freshly cracked black pepper
- 1 cup sweet picante peppers, such as Peppadews, chopped
- 1 cup pitted kalamata olives, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 teaspoons dried oregano
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 3 cups Baba Ghanoush, recipe follows
- 3 cups Tzatziki, recipe follows
- 15 cherry tomatoes, halved
- 1 cup crumbled feta
- 1/2 cup fresh parsley, chopped
- 1/2 teaspoon sumac
- 1 large eggplant (about 1 pound)
- 1/4 cup mayonnaise
- 1/4 cup crumbled feta
- 2 cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 3 cups plain yogurt, strained overnight in the refrigerator in a colander over a bowl (straining optional)
- 1 1/2 cups grated cucumber
- 3 tablespoons minced fresh dill
- 3 tablespoons minced fresh mint
- 2 tablespoons lemon juice
- Kosher salt
Instructions
- For the pita chips. Preheat the oven to 400 degrees F.
- Slice the pita in half through the pocket, then into chip-size triangles. Lay the pita wedges in a single layer on a baking sheet. Brush with the melted butter, then season with the sumac and some salt and pepper.
- Bake, rotating the baking sheet halfway through, until browned and crispy, 8 to 10 minutes. Allow to cool on the baking sheet.
- For the dip: Combine the picante peppers, olives and red and yellow bell peppers in a small bowl. Season with the oregano and toss with the olive oil and vinegar.
- Spread half of the Baba Ghanoush on the bottom of a 10-inch square baking dish. Top with half of the pepper mixture. Top the pepper mixture with half of the Tzatziki. Repeat with the remaining Baba Ghanoush, pepper mixture and Tzatziki. Top with the tomatoes, feta and parsley. Sprinkle with the sumac and serve with the pita chips.
- Preheat the oven or a grill to 400 degrees F.
- Roast the eggplant, rotating once or twice during roasting, until soft, 30 to 45 minutes in the oven or 20 to 25 minutes on the grill. Transfer to a bowl, cover and let cool until cool enough to handle. Peel off the skin and discard.
- Combine the eggplant, mayonnaise, feta, garlic and salt and pepper to taste in a food processor. Blend, while streaming in the olive oil, until pureed and smooth. Transfer to a bowl and refrigerate.
- Combine the yogurt, cucumber, dill, mint, lemon juice and salt in a bowl and refrigerate until serving time.
Reviews
Outstanding. Daughter-in-law is a vegetarian and a lover of Greek food. Although one could purchase the baba ghanoush, Geoffrey’s recipe is worth the minimal effort to put together. We LOVED this dip and the homemade pita chips with the touch of sumac were delicious. Definitely will make again and would give this more than a five star rating.
Outstanding dip! Everyone loved it. I made the individual layers the day before serving. Assembly was easy the next day. Making the pita chips in this recipe is worth it. I was doubtful but everyone went for them over store chips.
I’ve several recipes for Baba Ghanoush, honestly got JZ’s recipe several yrs ago, this is the best & so easy. I drain the veg/olive mixture ready well & the grated cukes. Just is my most asked for dip & my friend sprinkles her w/ feta crumbles parsley & 1T mint, even better w/ addition garnish.
This Baba Ghanoush is a game-changer, brilliant, as is every other component of this dish. Just delicious. With the pita chips is great, but I like it even better, as a wrap.
Loved all the layers separately, but the relish layer mad my dip very runny. I wish I had used a slottted spoon to put it in the dish. I might try this again, if I can manage to strain the relish and not lose the flavor.
This was my first time ever making and tasting baba ghanoush (or even cooking with eggplant for that matter) and I was very pleased with how delicious it was just alone. But with the rest of the dip, it really was a winner. I even layered in some cooked seasoned ground lamb. Worth every minute of effort.
Made this to eat with some friends for a little late summer/early fall poolside meal. Absolutely delicious appetizer and easy to prep ahead and serve later. Plus its vegetarian and healthy!
Absolutely delicious but it’s a lot of work!
This turned out great. I used store bought hummus instead of baba ghanoush and it was great. Everything tastes great together and making the chips at home was super easy.
I love this recipe.