Grilled Eggplant Dip

Ingredients For Grilled Eggplant Dip

  • 1 pepper with a redhead
  • Canola oil, one-fourth of a cup
  • Black pepper that has been freshly crushed and Kosher salt
  • 1 eggplant, big, with the ends removed and sliced lengthwise to a thickness of one inch
  • Cloves of garlic, two
  • 24 ounces of tahini
  • one-fourth of a cup of Greek.
  • 1/4 cup of olive oil that is extra-virgin
  • a single lemon’s zest, grated
  • 1 teaspoon of fresh oregano that has been chopped
  • 1 milligram of smoked paprika that is spicy
  • 1/4 cup of fresh flat-leaf parsley that has been chopped
  • After being grilled on the grill, six pita breads or three big lavash

Directions For Grilled Eggplant Dip

  1. Prepare a grill to a medium heat. It is recommended to apply a small amount of canola oil to the bell pepper and then season it with salt and pepper. Additional canola oil should be brushed on both sides of the eggplant slices, and then salt and pepper should be added to the pieces.
  2. After about three minutes on the grill, the eggplant should be browned on the first side. Continue cooking for a further three to four minutes after turning the meat over. Arrange the eggplant on a chopping board and set it aside. Allow the bell pepper to be grilled for around 15 minutes, turning it regularly, until it is charred all over and soft. After transferring the eggplant to a bowl, cover it securely with plastic wrap and allow it to steam while you prepare the puree of the eggplant.
  3. To make a paste, first crush the garlic cloves, then sprinkle them with salt, and last use the side of a knife to mash and spread them into a paste. After removing the peel off the eggplant, place the meat inside of a food processor as soon as possible. Combine the garlic paste, tahini, yogurt, and two tablespoons of olive oil. Additionally, include the lemon zest, oregano, and smoked paprika into the mixture. Work until the mixture is thick and smooth. Season with salt to taste. After transferring the mixture to a serving bowl, leave it to sit for at least fifteen minutes so that the flavors may combine. The bell pepper should be peeled, seeded, and diced.
  4. To finish off the dip, drizzle the remaining two tablespoons of olive oil over it. A garnish of chopped parsley and diced peppers should be placed on top. Lavash or pita bread should be served warm.

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