Smoky Eggplant Dip With Pita Chips Recipe

Name: Smoky Eggplant Dip With Pita Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plus 1 tablespoon extra-virgin olive oil, more for serving; 1/4 cup packed fresh oregano leaves; 3 tablespoons packed fresh thyme leaves; 1 teaspoon coarse kosher salt, more to taste; 3 pita breads, whole wheat or regular; 1 1/2 pounds small, thin eggplant like Japanese or Italian; 3 garlic cloves, minced; ⅓ cup plain Greek yogurt; Juice of 1/2 lemon, more to taste; 1/2 teaspoon black pepper; Fresh mint leaves, for garnish (optional); Pitted, sliced dates, for garnish (optional); Pomegranate seeds, for garnish (optional)

Servings: persons

3/4 cup plus 1 tablespoon extra-virgin olive oil, more for serving
1/4 cup packed fresh oregano leaves
3 tablespoons packed fresh thyme leaves
1 teaspoon coarse kosher salt, more to taste
3 pita breads, whole wheat or regular
1 1/2 pounds small, thin eggplant like Japanese or Italian
3 garlic cloves, minced
⅓ cup plain Greek yogurt
Juice of 1/2 lemon, more to taste
1/2 teaspoon black pepper
Fresh mint leaves, for garnish (optional)
Pitted, sliced dates, for garnish (optional)
Pomegranate seeds, for garnish (optional)

1
Heat the grill.
2
Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt.
3
Blend until you have a rough puree, 2 to 5 minutes depending on how strong your blender is.
4
Taste and add a pinch of salt if needed.
5
Puree should be well seasoned.
6
Split pita breads in half along their seams to make 6 flat rounds.
7
Brush both sides of each pita round with herb puree.
8
When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side.
9
Transfer to a bowl to cool.
10
Grill pitas until crisp, about 30 seconds to 1 minute per side.
11
Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
12
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.
13
Puree, then taste and add more lemon or salt (or both) if needed.
14
Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup plus 1 tablespoon extra-virgin olive oil, more for serving, 1/4 cup packed fresh oregano leaves, 3 tablespoons packed fresh thyme leaves, 1 teaspoon coarse kosher salt, more to taste, and more.

Yes, Smoky Eggplant Dip With Pita Chips falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Smoky Eggplant Dip With Pita Chips

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