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red bell pepper canola oil kosher salt eggplant garlic Tahini Greek yogurt extra-virgin olive oil lemon fresh oregano paprika parsley pita breads
Viewed: 30 - Published at: 5 years agoIngredients
- 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
Method
- 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.
