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Grilled Eggplant Dip
Ingredients
  • 1 red bell pepper
  • ¼ cup canola oil
  • Kosher salt and freshly ground black pepper
  • 1 large eggplant, ends trimmed, sliced lengthwise 1-inch thick
  • 2 cloves garlic
  • ¼ cup tahini
  • ¼ cup Greek yogurt
  • ¼ cup extra-virgin olive oil
  • Grated zest of 1 lemon
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon hot smoked paprika
  • ¼ cup chopped fresh flat-leaf parsley
  • 6 pita breads or 3 large lavash, heated on the grill
Steps
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