Grilled Eggplant Dip with Pita Crisps

Healthy, flavorful and even better made in advance, this grilled eggplant dip with pita crisps is perfect for a party or stored in the frig for guilt-free snacking.

INGREDIENTS

- Eggplant - Shallot - Greek yogurt - Lemon juice - Lemon zest - Parsley - Chives - White wine vinegar - Extra virgin olive oil divided - Kosher salt and pepper - Capers

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Preheat grill to medium high and prick eggplant all over with a fork. Grill eggplant, turning occasionally, until outside is charred and inside is very soft, about 40 mins.

INSTRUCTIONS

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Remove eggplant from the grill and allow to cool slightly. Halve the eggplant, scoop out the flesh and place into the bowl of food processor.

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Heat 1 Tbsp of olive oil in a small nonstick pan over medium heat. Add the shallots and the garlic and cook until golden brown, about 8-10 mins.

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Add the cooked shallots and garlic to the eggplant in the food processor. Add all of the remaining ingredients except the capers to the food processor and blend for about 1 minute.

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