This bright and tangy dip has an irresistible smokiness that will keep you coming back for more.
A whole eggplant and a couple of red bell peppers cook on the grill until softened and charred.
A quick stint resting in a covered bowl helps the pepper skins slip right off.
Photo:Greg Dupree, Prop Stylist: Julia Bayless , Food Stylist: Emily Nabors Hall
Serve it with pita, crackers, or veggies, and enjoy every flavorful bite.
This recipe was developed by Nicole Hopper.
Prick a couple of holes in eggplant using a paring knife.
Place eggplant and bell peppers on grates.
Grill, turning occasionally, until bell peppers are charred all over, about 15 minutes.
Transfer bell peppers to a large bowl, cover with plastic wrap, and let steam for 10 minutes.
Meanwhile, continue grilling eggplant until completely blackened and slumping into itself, 10 to 15 minutes more.
Peel peppers and eggplant:
Rub skin off bell peppers and eggplant.
Discard skins, stems, seeds, and any accumulated juices.
Garnish dip:
Transfer dip to a bowl.
Drizzle with olive oil.
Garnish with parsley, pine nuts, and smoked paprika.
Make Ahead:Refrigerate in an airtight container for up to three days.
Bring to room temperature for 30 minutes before serving.
