Recipe For Grilled Eggplant Dip with Whole Grain Pita Wedges

This is a delicious and healthy dip that you can feel good about indulging in. You can grill the eggplant and pita bread indoors on a grill pan or outside on a gas or charcoal grill. The deep flavor of the grilled eggplant goes well with the flavor kick provided by the fresh garlic. A pre-made Garam Masala spice mix flavors the eggplant quickly and easily. Walnut oil is loaded with heart-healthy omega-3s plus it has a great flavor that goes well with this recipe. The whole grain pita bread ups the nutritional value of this dish even more.

Ingredients

1 large eggplant

1 tablespoon of walnut oil, plus extra for brushing the eggplant and pita bread

2 teaspoons of Garam Masala

2 large cloves of fresh garlic, peeled

1/4 teaspoon of sea salt

2 whole wheat pitas

1 teaspoon of ground cinnamon

Directions

Cut the eggplant into 1 inch thick slice. Brush each side of each slice very lightly with walnut oil. Evenly sprinkle the eggplant spice with the Garam Masala.

Put the oiled and spiced eggplant slices onto a hot grill and cook for 2 minutes. Flip them over and cook for another 2 minute, or until soft.

Put the garlic cloves and sea salt into the work bowl of your favorite food processor. Pulse till well minced. Add the grilled eggplant and 1 tablespoon of walnut oil. Process till well pureed. Put into a serving bowl.

Lightly brush the whole wheat pitas with walnut oil. Sprinkle the cinnamon evenly over the oiled whole wheat pitas. Put the pitas onto a hot grill and cook on each side till crispy, this should only take about 30 to 40 seconds on each side. Cut each pita into 8 even pie-shaped wedges. Use the whole grain pita wedges to scoop up the eggplant dip, which can be served warm or at room temperature. Enjoy!


 


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