SMOKY EGGPLANT DIP WITH PITA CHIPS

Smoky Eggplant Dip With Pita Chips image

The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater). A less messy approach, however, is to make dip. Velvety, smoky dip with a tangy bite has seduced many an eggplant-hating guest.

Provided by Melissa Clark

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

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
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)

Steps:

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 purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
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.
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.
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. Purée, 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.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 19 grams, Carbohydrate 18 grams, Fat 23 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 321 milligrams, Sugar 4 grams