Smoky Eggplant Dip With Pita Chips

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.

Ingredients

• ¾ cup plus 1 tablespoon extra-virgin olive oil, more for serving
• ¼ 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 ½ 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
• ½ teaspoon black pepper
• Fresh mint leaves, for garnish (optional)
• Pitted, sliced dates, for garnish (optional)
• Pomegranate seeds, for garnish (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    396 calories; 31 grams fat; 4 grams saturated fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 5 grams protein; 2 milligrams cholesterol; 540 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

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 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.
2. Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
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. 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.