| Level: | Intermediate |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 red bell pepper
- 1/4 cup canola oil
- Kosher salt and freshly ground black pepper
- 1 large eggplant, ends trimmed, sliced lengthwise 1-inch thick
- 2 cloves garlic
- 1/4 cup tahini
- 1/4 cup Greek yogurt
- 1/4 cup extra-virgin olive oil
- Grated zest of 1 lemon
- 1 tablespoon chopped fresh oregano
- 1 teaspoon hot smoked paprika
- 1/4 cup chopped fresh flat-leaf parsley
- 6 pita breads or 3 large lavash, heated on the grill
Instructions
- Heat a grill to medium. Brush the bell 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 eggplant until charred on the first side, about 3 minutes. Turn and continue grilling until tender, another 3 to 4 minutes. Transfer the eggplant to a cutting board. Grill the bell pepper, turning occasionally, until charred all over and tender, about 15 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam while you make the eggplant puree.
- Smash the garlic cloves, sprinkle them with salt, and mash and smear them to a paste using the side of a knife. Remove the skin from the eggplant and transfer the flesh to a food processor. Add the garlic paste, tahini, yogurt, 2 tablespoons of the olive oil, and the lemon zest, oregano and smoked paprika. Process until smooth and thick. Add salt to taste. Transfer to a serving bowl and let sit for at least 15 minutes to allow the flavors to meld. Peel, seed and dice the bell pepper.
- Drizzle the remaining 2 tablespoons olive oil over the dip. Top with the diced peppers and the chopped parsley. Serve with warm pita or lavash.
Nutrition Facts
| Calories | 419 |
| Total Fat | 25 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 1 milligrams |
| Sodium | 434 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 6 grams |
| Protein | 9 grams |
| Sugar | 8 grams |
| Calories | 419 |
| Total Fat | 25 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 1 milligrams |
| Sodium | 434 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 6 grams |
| Protein | 9 grams |
| Sugar | 8 grams |
Reviews
Tasted like lemons and had no other flavor. Very disappointing
We all loved it and the grilled flavor was perfect. We grilled this on the stove with a grill pan. We will keep this recipe.
Delicious!
Anna Flagler Beach Fla, I’ve never had any luck cooking eggplant… but I never give up!! I saw this show and tried the Eggplant Dip. It worked great and tasted great. Funny part is I don’t have an outside grill and bought one of those stove top grills for inside. My first time using this product and I’m hooked. I love grilled eggplant and this recipe. I always put my own twist on when cooking and grilled up some jarred marinated artichoke slices and onion slices. I chopped them into the red pepper salad topping and added wonderful flavors to a already great recipe. Thank you Bobby Flay
This was pretty good, but I thought the Tahini was a little overpowering, so I added 2 more Tblsp. of greek yogurt and a squeeze of lemon juice as well.
I rushed out and picked up the stuff to make this today, followed exactly but may have put in a little too much fresh oregano – it is okay but not enough seasoning – next time I will omit the fresh oregano and use my greek season blend from Penzys and add a little more salt. I only gave it three stars but will make it again and just tweek it a little.