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