Smoky Eggplant Dip With Pita Chips

Melissa ClarkYield 6 to 8 servings

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.

view this recipe on NYTCooking.com

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)

Preparation

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