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