This dip is a bit like a popular oriental snack Babaganush from grilled eggplant, crushed with the addition of spice and sesame paste tahini. However, he has a more pronounced the aroma of the grill due to the fact that the eggplants are not fried whole, but slices. The dip and composition of aromatic spices and Greek yogurt, thanks to which the snack becomes more tender and creamy. Sprinkle deep baked sweet cubes pepper and herbs and serve with warm tortillas, heated on grill. Nutritional value of one serving: (4-6 total) Calories 419, total fat 25 g., saturated fat g., proteins 9 g., carbohydrates 42 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 50 мин. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 large eggplant, sliced lengthwise 2.5 cm thick., cut off the ends
- 1 red bell pepper
- 1/4 Art. rapeseed oil
- 2 cloves of garlic
- 1/4 Art. tahini
- 1/4 Art. greek yogurt
- 1/4 Art. olive oil
- Grated zest of 1 lemon
- 1 tbsp. l chopped oregano
- 1 tsp hot smoked paprika
- 1/4 Art. chopped parsley
- 6 pita cakes or 3 large pita bread grilled
Recipes with similar ingredients: eggplant, eggplant caviar, sweet pepper, yogurt, sesame seeds, garlic, parsley, oregano, paprika
Recipe preparation:
- Light the grill to medium heat. Sweet pepper grease with a little rapeseed oil, salt and pepper. Slices of eggplant on both sides with rapeseed oil, salt and pepper. Grill the eggplant for 3 minutes on one side, until easy carbonization. Then turn over and continue to frying until softness another 3 to 4 minutes. Put them on a cutting board.
- Grill the pepper, turning it periodically, about 15 minutes, until soft and charred. Shift to cover the bowl tightly with cling film and leave to simmer until You will cook eggplant caviar.
- Chop the garlic, salt it and mash it with the side side of the knife. Remove the peel from the eggplant and transfer the pulp to bowl of food processor. Add garlic paste, tahini, yogurt, 2 tbsp. l olive oil, lemon zest, oregano and smoked paprika. Grind everything into a thick, homogeneous mass. Salt on to taste. Transfer to serving bowl and leave at least 15 minutes. Peel peppers and seeds, cut them cubes.
- Sprinkle the eggplant dip with the remaining 2 tbsp. l olive oils. Sprinkle diced pepper and chopped on top parsley. Serve with warm pita or pita bread.
