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Grilled Vegetable Dip with Pita Chips

Prep time 22 mins
Bake time 12 mins
Yield

Serves: 12

This grilled veggie dip is a nice alternative to the heavy cheese dips and spicy salsas served on game day.

Ingredients

  • 1 small eggplant (about 1 lb.)
  • 1 large red onion
  • 1 large red bell pepper, seeded
  • 7 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 1 small clove garlic, finely chopped
  • 1/2 teaspoon fresh oregano or 1/4 tsp. dried
  • Salt and pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 3 6-inch regular or whole-wheat pitas
  • Fresh oregano for garnish, optional

Nutrition Information

  • calories 135
  • fat 9 g
  • satfat 1 g
  • protein 2 g
  • carbohydrate 14 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • sodium 185 mg

How to Make It

  1. Preheat a grill or grill pan to medium-high. Cut eggplant lengthwise into 1/2-inch-thick slices, discarding end slices that are mostly peel. Slice onion into 1/2-inch-thick rounds. Cut bell pepper lengthwise into 2-inch-wide slices.

  2. Brush vegetables on both sides with 3 Tbsp. olive oil and grill, working in batches if necessary, until charred on both sides and cooked through, 3 to 5 minutes per side.

  3. When cool enough to handle, coarsely chop vegetables and transfer to a food processor along with 1 Tbsp. olive oil, vinegar, garlic, oregano, salt and pepper. Pulse until mixture is finely chopped with some texture remaining. Taste and season with additional salt and pepper, if necessary. Transfer to a serving bowl.

  4. Preheat oven to 350°F. In a small bowl, stir together paprika, cumin and 1/2 tsp. salt. Cut each pita into 8 triangles. Separate each triangle into 2 pieces. Arrange triangles in a single layer on 2 large baking sheets. Lightly drizzle with remaining 3 Tbsp. olive oil and sprinkle with spice mix. Bake until crisp and golden brown, about 12 minutes. Serve dip at room temperature with pita chips.

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