Grilled Eggplant Sauce
Votes: 4
Time: 50 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Calories 419, total fat 25 G., saturated fats G., proteins 9 G., carbohydrates 42 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 419, total fat 25 G., saturated fats G., proteins 9 G., carbohydrates 42 G., fiber G., cholesterol mg, sodium mg, sugar G.
This dip is somewhat reminiscent of the popular Middle Eastern appetizer, baba ganoush, made with grilled eggplant, shredded with spices and tahini. However, it has a more pronounced grilled flavor because the eggplant is grilled in slices rather than whole. What makes this dip unique is the combination of aromatic spices and Greek yogurt, which makes the appetizer more tender and creamy. Sprinkle the dip with diced roasted bell peppers and herbs and serve with warm flatbreads, heated on the grill.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large eggplant, sliced lengthwise into 2.5 cm thick slices, cut off the ends
- 1 red bell pepper
- 1/4 cup canola oil
- 2 cloves of garlic
- 1/4 cup tahini
- 1/4 cup Greek yogurt
- 1/4 cup olive oil
- Grated zest of 1 lemon
- 1 tbsp. l. chopped oregano
- 1 teaspoon hot smoked paprika
- 1/4 cup chopped parsley
- 6 pita bread or 3 large lavash breads, heated on the grill
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Cooking the dish according to the recipe:
- Preheat grill to medium heat.
Brush the bell peppers with a little canola oil and season with salt and pepper. Brush both sides of the eggplant slices with canola oil and season with salt and pepper. Grill the eggplants for 3 minutes on each side, until lightly charred. Then flip and continue grilling for another 3-4 minutes until tender. Transfer them to a cutting board. - Grill the peppers, turning occasionally, for about 15 minutes, until soft and charred. Transfer to a bowl, cover tightly with plastic wrap, and let them steam while you prepare the eggplant caviar.
- Crush the garlic, season with salt, and mash with the side of a knife. Peel the eggplants and transfer the flesh to a food processor. Add the garlic paste. tahini, yogurt, 2 tablespoons olive oil, lemon zest, oregano, and smoked paprika. Blend until smooth. Season with salt to taste. Transfer to a serving bowl and let sit for at least 15 minutes. Peel and seed the bell pepper, then dice.
- Drizzle the eggplant dip with the remaining 2 tablespoons of olive oil. Top with diced pepper and chopped parsley. Serve with warm pita or lavash.
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