Grilled Sesame Eggplant Dip With Pita Wedges Recipes

Steps:

• Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with flatbread and vegetables.
• Per serving (does not include flatbread and vegetables for serving): Calories 247; Total Fat 21 grams; Saturated Fat 3 grams; Protein 3 grams; Total Carbohydrate 16 grams; Sugar: 7 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 152 milligrams

Steps:

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

Steps:

• Place eggplants on preheated grill or directly over gas burner on stive.
• Grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes.
• Transfer to baking sheet and cool briefly.
• Cut eggplants in half.
• Scoop flesh into large sieve set over a bowl; discard skins.
• Drain at least 30 minutes and up to 1 hour.
• Place eggplants in large bowl; smash finely.
• Heat sesame oil in large skillet medium-high heat.
• Add 1 1/4 cups green onions, garlic and ginger.
• Saute until onions soften, about 2 minutes.
• Add eggplant, mix in soy sauce, vinegar and chili-garlic sauce.
• Cook until heated through, stirring occasionally, about 2 minutes.
• Mix in 1/2 cup chopped cilantro.
• Season with salt and pepper.
• Cover and chill (up to 1 day ahead.).
• Bring to room temperature before using.
• Toast pits breads on preheated grill or directly over gas burner on stove until beginning to char.
• Cut into wedges.
• Transfer to bowl.
• Place eggplant dip in another bowl.
• Sprinkle with remaining green onions and cilantro.
• Serve with pita wedges.

Steps:

• Place eggplants on preheated grill or directly over gas burner on stove. Grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes. Transfer to baking sheet and cool briefly. Cut eggplants in half. Scoop out flesh into large sieve set over bowl; discard skins. Drain at least 30 minutes and up to one hour. Place eggplant in large bowl; mash finely. Heat sesame oil in a large skillet over medium-high heat. Add 1 1/4 cups green onions, garlic, and ginger. Saute until onions soften, about 2 minutes. Add eggplant; mix in soy sauce vinegar, and chili-garlic sauce. Cook until heated through, stirring occasionally, about 2 minutes. Mix in 1/3 cup cilantro. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Bring to room temperature before using. Toast pita breads on preheated grill or directly over gas burner on stove until beginning to char. Cut into wedges. Transfer to bowl. Place eggplant dip in another bowl. Sprinkle with remaining green onions and cilantro. Serve with pita wedges.

Steps:

• In a small bowl, whisk the first 7 ingredients until blended; brush 2 tablespoons juice mixture over both sides of eggplant slices. Grill, covered, over medium heat until tender, 4-6 minutes on each side., Transfer eggplant to a serving plate. Stir honey and pepper flakes into remaining juice mixture; drizzle over eggplant. Sprinkle with green onion and sesame seeds.