35 min
Levantine Eggplant and Yogurt Dip with Crispy Pita
Recipe GLPR72f05b47d33207
A creamy and crunchy Levantine classic featuring roasted eggplant folded into tangy Greek yogurt, tahini, and garlic, then topped with crispy fried pita cubes and toasted nuts. This comforting dish balances smooth, savory textures with satisfying crunch and is perfect as a starter or side dish.
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Ingredients
pita bread (4 ounces)
Greek-style whole-milk yogurt (1 1/2 cups)
tahini (1 tablespoon)
fresh lemon juice (2 tablespoons)
garlic cloves, finely grated (2 medium cloves)
kosher salt (1/2 teaspoon)
large eggplants (2 eggplants)
kosher salt for eggplant
neutral oil for frying, such as vegetable or canola (6 cups)
pine nuts or slivered almonds (3 tablespoons)
extra-virgin olive oil for frying (2 tablespoons)
red pepper flakes for garnish (optional)
pomegranate seeds for garnish (optional)
fresh flat-leaf parsley, chopped, for garnish (optional)
Directions
Preheat your oven to 400°F (200°C). Prick each whole eggplant all over with a fork, then place them directly on the oven rack. Roast for 35–45 minutes, until completely soft and the skin collapses slightly. Remove from the oven and let cool until you can handle them.
While the eggplants roast, prepare the yogurt mixture. Combine the Greek yogurt, tahini, lemon juice, finely grated garlic, and 1/2 teaspoon kosher salt in a bowl. Mix until smooth and well blended. Set aside.
Cut the cooled pita bread into 3/4-inch squares to yield about 2 cups of pieces. Set aside.
Once the roasted eggplants are cool enough to handle, split them lengthwise and scoop the soft flesh into a colander. Let the eggplant drain for a few minutes to remove excess moisture and bitterness, then coarsely chop or mash it into chunks.
Heat the neutral oil for frying in a large, deep pan or skillet over medium-high heat until shimmering. Working in batches to avoid crowding, carefully add the pita cubes and fry until golden brown and crispy on all sides, about 2–3 minutes per batch. Transfer the fried pita to a paper towel-lined plate and sprinkle lightly with kosher salt while still warm.
In a separate small skillet, heat the extra-virgin olive oil over medium heat. Add the pine nuts or slivered almonds and toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Pour the toasted nuts and oil into a small bowl and set aside.
Gently fold the warm roasted eggplant into the yogurt mixture until combined, being careful not to overmix—the dip should have a slightly chunky, rustic texture.
Transfer the eggplant-yogurt dip to a serving bowl or platter. Drizzle with the toasted nuts and their oil. Top with the crispy pita cubes and scatter with pomegranate seeds, red pepper flakes, and fresh chopped parsley if desired. Serve immediately.
