Best 7 Grilled Sesame Eggplant Dip With Pita Wedges Recipes

GRILLED SESAME-EGGPLANT DIP WITH PITA WEDGES

Steps:

• Place eggplants on preheated grill or directly over gas burner on stove. Grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes. Transfer to baking sheet and cool briefly. Cut eggplants in half. Scoop out flesh into large sieve set over bowl; discard skins. Drain at least 30 minutes and up to one hour. Place eggplant in large bowl; mash finely. Heat sesame oil in a large skillet over medium-high heat. Add 1 1/4 cups green onions, garlic, and ginger. Saute until onions soften, about 2 minutes. Add eggplant; mix in soy sauce vinegar, and chili-garlic sauce. Cook until heated through, stirring occasionally, about 2 minutes. Mix in 1/3 cup cilantro. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Bring to room temperature before using. Toast pita breads on preheated grill or directly over gas burner on stove until beginning to char. Cut into wedges. Transfer to bowl. Place eggplant dip in another bowl. Sprinkle with remaining green onions and cilantro. Serve with pita wedges.

ROASTED RED PEPPER AND EGGPLANT DIP WITH PITA WEDGES

Steps:

• Preheat oven to 400°F.
• Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.
• Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.
• Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.
• Cool dip and chill, covered, at least 1 day and up to 1 week.
• Serve dip with pita wedges.

LIME AND SESAME GRILLED EGGPLANT

Steps:

• In a small bowl, whisk the first 7 ingredients until blended; brush 2 tablespoons juice mixture over both sides of eggplant slices. Grill, covered, over medium heat until tender, 4-6 minutes on each side., Transfer eggplant to a serving plate. Stir honey and pepper flakes into remaining juice mixture; drizzle over eggplant. Sprinkle with green onion and sesame seeds.

GRILLED ARTICHOKE AND SPINACH DIP WITH PITA WEDGES

Steps:

• To make the dip:
• Drain artichoke hearts and place on skewers.
• Brush with olive oil and season with salt and pepper.
• Grill over direct medium heat until golden brown, about 6 minutes, turning once halfway through grilling time.
• In a large sauté pan, sauté garlic, shallot, and onion in remaining olive oil.
• Rough chop the artichokes and add to garlic mixture.
• Add the spinach.
• Fold in cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper.
• Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Heat over medium to low heat for 20 to 25 minutes until dip is heated through.
• For the pita:.
• 8 pita rounds.
• Olive oil.
• Salt and pepper.
• To make the pita:
• Brush pita rounds with olive oil and season with salt and pepper.
• Grill briefly over direct heat to warm, about 1 to 2 minutes.
• Cut into wedges.
• Garnish the dip with sour cream and chopped fresh tomato, if desired.
• Serve with the pita wedges.

SMOKY EGGPLANT DIP WITH PITA CHIPS

Steps:

• Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
• Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
• When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
• Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
• Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.

ROASTED EGGPLANT DIP

Steps:

• Preheat oven to 425 degrees. Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden, 20 minutes. Remove garlic and set aside. Continue to roast eggplant until soft and deflated, 20 to 25 minutes more. Let cool 20 minutes.
• Slice eggplant open and scrape flesh into the bowl of a food processor. Peel garlic and add to bowl, along with lemon juice, tahini, salt, and 2 tablespoons oil. Process until smooth. (To store, refrigerate, up to 2 days.) Serve drizzled with more oil and a sprinkle of paprika if desired.

GRILLED SESAME-EGGPLANT DIP WITH PITA WEDGES

Steps:

• Place eggplants on preheated grill or directly over gas burner on stive.
• Grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes.
• Transfer to baking sheet and cool briefly.
• Cut eggplants in half.
• Scoop flesh into large sieve set over a bowl; discard skins.
• Drain at least 30 minutes and up to 1 hour.
• Place eggplants in large bowl; smash finely.
• Heat sesame oil in large skillet medium-high heat.
• Add 1 1/4 cups green onions, garlic and ginger.
• Saute until onions soften, about 2 minutes.
• Add eggplant, mix in soy sauce, vinegar and chili-garlic sauce.
• Cook until heated through, stirring occasionally, about 2 minutes.
• Mix in 1/2 cup chopped cilantro.
• Season with salt and pepper.
• Cover and chill (up to 1 day ahead.).
• Bring to room temperature before using.
• Toast pits breads on preheated grill or directly over gas burner on stove until beginning to char.
• Cut into wedges.
• Transfer to bowl.
• Place eggplant dip in another bowl.
• Sprinkle with remaining green onions and cilantro.
• Serve with pita wedges.