Grilled Eggplant Dip with Pita Crisps

Posted on 292 views

Solid, delightful and surprisingly better made ahead of time, this barbecued eggplant plunge with pita crisps is ideal for a gathering or put away in the frig for virtuous eating.

A few things improve with age (I’d prefer to feel that I’m one of them), yet I KNOW this barbecued eggplant plunge is certainly one!

A few plans are best filled in when they’re made, however others profit by an additional little while to create, permitting the flavors to merge and extend the flavor in (think sauce or stew). This barbecued eggplant plunge is an incredible model. Certainly, you can delve directly in, yet on the off chance that you prepare, this plunge is far better the following day. Or then again even the day after that.

Ingredients

Grilled Eggplant Dip

  • 3 lbs eggplant (2 large)
  • 3 cloves garlic, minced
  • 1 medium shallot, minced
  • 1/3 cup plain Greek yogurt
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 cup parsley, minced
  • 1/4 cup chives, minced
  • 1 1/2 Tbsp white wine vinegar
  • 3 Tbsp extra virgin olive oil divided
  • kosher salt and pepper
  • 1 Tbsp capers
  • Minced chives and parsley for garnish if desired
READ MORE  Bacon Cheeseburger Meatballs

Pita Crisps

  • 3 round whole wheat pita breads (split into two rounds each)
  • 2 Tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • 1/2 freshly ground black pepper
  • 1/2 tsp garlic powder

Instructions

Grilled Eggplant Dip

  1. Preheat grill to medium high and prick eggplant all over with a fork.
  2. Grill eggplant, turning occasionally, until outside is charred and inside is very soft, about 40 mins.
  3. Remove eggplant from the grill and allow to cool slightly. Halve the eggplant, scoop out the flesh and place into the bowl of food processor. I like to remove some of the bigger clumps of seeds, but that’s optional.
  4. Heat 1 Tbsp of olive oil in a small nonstick pan over medium heat.
  5. Add the shallots and the garlic and cook until golden brown, about 8-10 mins
  6. Add the cooked shallots and garlic to the eggplant in the food processor.
  7. Add all of the remaining ingredients except the capers to the food processor and blend for about 1 minute.
  8. Spoon into a bowl and mix the capers into the dip.
  9. Sprinkle with parsley and chives if desired and serve with the pita crisps.
READ MORE  Homemade Tzatziki Sauce

Pita Crisps

  1. Preheat oven to 350 degrees.
  2. Cut each split round of pita into 6 wedges (like a pie) and lay in a single layer on two sheet pans.
  3. Drizzle or brush with olive oil, and season with salt, pepper and garlic powder.
  4. Bake for about 15 mins or until golden brown and crisp.

Recipe Notes

  • Be sure to prick the whole eggplants all over before grilling so they don’t spilt or explode on the grill.
  • The eggplant flesh will be super hot after grilling. Allow it to cool until it’s soft enough to handle.
  • You can remove some of the bigger chunks of seeds before processing for a smoother dip.
  • Don’t fold the capers in until after you blend the dip to preserve their briny bite. They give the dip a little texture. Don’t like capers? Just leave them out!
  • Be sure to season generously with salt and pepper.
  • Store the dip, covered, in the refrigerator for up to one week.
READ MORE  BUFFALO CAULIFLOWER WINGS

Nutrition Facts

Grilled Eggplant Dip with Pita Crisps

Calories 250Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 951mg41%
Potassium 616mg18%
Carbohydrates 31g10%
Fiber 9g38%
Sugar 9g10%
Protein 7g14%
Vitamin A 335IU7%
Vitamin C 11mg13%
Calcium 43mg4%
Iron 2mg11%