-
1
Heat a grill to medium.
-
2
Brush the bell pepper with some of the canola oil and season with salt and pepper.
-
3
Brush the eggplant slices on both sides with more of the canola oil, season with salt and pepper.
-
4
Grill the eggplant until charred on the first side, about 3 minutes.
-
5
Turn and continue grilling until tender, another 3 to 4 minutes.
-
6
Transfer the eggplant to a cutting board.
-
7
Grill the bell pepper, turning occasionally, until charred all over and tender, about 15 minutes.
-
8
Transfer to a bowl, cover tightly with plastic wrap, and let steam while you make the eggplant puree.
-
9
Smash the garlic cloves, sprinkle them with salt, and mash and smear them to a paste using the side of a knife.
-
10
Remove the skin from the eggplant and transfer the flesh to a food processor.
-
11
Add the garlic paste, tahini, yogurt, 2 tablespoons of the olive oil, and the lemon zest, oregano and smoked paprika.
-
12
Process until smooth and thick.
-
13
Add salt to taste.
-
14
Transfer to a serving bowl and let sit for at least 15 minutes to allow the flavors to meld.
-
15
Peel, seed and dice the bell pepper.
-
16
Drizzle the remaining 2 tablespoons olive oil over the dip.
-
17
Top with the diced peppers and the chopped parsley.
-
18
Serve with warm pita or lavash.
