Grilled Eggplant Dip
Ingredients
- 1 red bell pepper
- 1/4 cup canola oil
- Kosher salt and freshly ground black pepper
- 1 large eggplant, ends trimmed, sliced lengthwise 1-inch thick
- 2 cloves garlic
- 1/4 cup tahini
- 1/4 cup Greek yogurt
- 1/4 cup extra-virgin olive oil
- Grated zest of 1 lemon
- 1 tablespoon chopped fresh oregano
- 1 teaspoon hot smoked paprika
- 1/4 cup chopped fresh flat-leaf parsley
- 6 pita breads or 3 large lavash, heated on the grill
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