Smoky Eggplant Dip
Smoky Eggplant Dip
This recipe from Big Flavors of the Hot Sun is a great dip
Ingredients
Eggplant Dip
- 3 large eggplants
- 1 sweet onion, sliced 1/2 inch thick
- 1 cup plain yogurt
- 2 tbsp garlic, minced
- 1/4 cup lemon juice (about 2 lemons)
- 1/4 cup tahini
- 1/4 cup parsley, chopped
- 1/4 cup tomatoes, chopped
- 1/4 cup virgin olive oil
- salt and pepper
Grilled Pita
- 6 pita rounds
- 1/4 cup olive oil
- 2 tbsp ground cumin
Instructions
- Set up a medium fire in the barbecue grill.
- Place the eggplants and the sliced onions on the grill. Grill the eggplants, turning occasionally, until the skins are blistered and the pulp begins to soften -- about 12-15 minutes. Grill the onion slices until light brown -- about 5 minutes per side. As each is done, remove from the grill and place on a plate.
- Brush the pita rounds with olive oil, sprinkle with cumin and grill over the fire until lightly browned (about 1 minute per side). Remove from the grill and cut into quarters.
- Split the grilled eggplants in half and scrape out the pulp into a blender or food processor, trying to avoid the charred skin. Add the grilled onion slices and process until the mixture is smooth.
- Add the yogurt, garlic, lemon juice and tahini and puree the mixture well. Season with salt and pepper.
- Transfer the eggplant/yogurt mixture to a serving bowl, sprinkle with parsley and tomatoes, and pour the olive oil over the top.
- Serve the dip with the grilled pita. Leftover dip can be covered and refrigerated for about 3 days.
You May Also Like
The Quest for Protein: Making a Meal of Vegetables
Soup’s On!
