GRILLED EGGPLANT DIP
Steps:
- 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, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 1 milligrams, Sodium 434 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 9 grams, Sugar 8 grams
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Junaid ASGHAR
[email protected]I'm not sure what I did wrong, but my dip turned out really bitter. I think I might have overcooked the eggplant.
Tyiesha Fletcher
[email protected]This dip is a great way to get your kids to eat vegetables. My kids love it!
Avelius Frugence
[email protected]This is my new favorite dip. It's so easy to make and it's always a hit at parties.
Arefin Rakib
[email protected]I made this dip for a potluck and it was a huge success. Everyone loved it!
Miley Boyer
[email protected]This dip is perfect for a summer party. It's light and refreshing, and it's always a hit.
Jam Farhan
[email protected]I love the addition of the tahini sauce. It gives the dip a creamy and tangy flavor.
tim Marshall
[email protected]I've never grilled eggplant before, but this recipe made it so easy. I'm definitely going to be grilling eggplant more often now.
Nhlanhla Dlamini
[email protected]This dip is a great way to use up leftover eggplant. I always have some leftover after making baba ganoush, and this is a great way to use it up.
kaylen freeman
[email protected]I'm not a big fan of eggplant, but I loved this dip. The smoky flavor from the grilling really mellowed out the eggplant.
Irfan Changazi
[email protected]This dip is so versatile. I've served it with pita chips, crackers, and vegetables. It's always a hit.
Odin Benton
[email protected]I love how easy this dip is to make. I can have it ready in no time.
Mosese Tawake
[email protected]This is the best eggplant dip I've ever had! The flavors are so well-balanced and the texture is perfect.
MUHAMMAD TASAWAR SIAL
[email protected]I've made this dip several times now and it's always a crowd-pleaser. It's so easy to make and it's always a hit at parties.
Paula Hall
[email protected]This grilled eggplant dip is absolutely delicious! The smoky flavor from the eggplant is perfectly complemented by the creamy tahini sauce. I served it with pita chips and fresh vegetables, and it was a huge hit.