Smoky Eggplant Dip With Pita Chips - Melissa Clark Cooking | The New York Times

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Cut the pita bread into wedges.

Make an herb oil by mixing 1/4 teaspoon of salt with olive oil.

Brush the herb oil all over the pita bread.

Grill the pita bread for about a minute on each side until crispy.

Cut the grilled pita into wedges while still warm but cool enough to handle.

Select skinny eggplants for the dip, as they have dense flesh that picks up smoke well.

Grill the eggplants until they collapse and are soft.

Once cool enough to handle, peel the eggplants and add the flesh to a bowl.

Mush the eggplant flesh into the bowl.

Add finely chopped garlic to the eggplant.

Squeeze in the juice of half a lemon, avoiding the pits.

Season with salt and black pepper.

Add a small amount of olive oil to the dip mixture.

Blend the mixture until smooth, adjusting seasoning as needed.

Garnish the dip with pomegranate seeds, chopped dates, and torn fresh mint.

Drizzle a little olive oil on top of the garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens