Grilled Eggplant Sauce

Ingredients:

• 1 large eggplant, sliced ​​lengthwise into 2.5 cm thick slices, cut off the ends
• 1 red bell pepper
• 1/4 cup canola oil
• 2 cloves of garlic
• 1/4 cup tahini
• 1/4 cup Greek yogurt
• 1/4 cup olive oil
• Grated zest of 1 lemon
• 1 tbsp. l. chopped oregano
• 1 teaspoon hot smoked paprika
• 1/4 cup chopped parsley
• 6 pita bread or 3 large lavash breads, heated on the grill

Preparation:

1. Preheat grill to medium heat.
   
   Brush the bell peppers with a little canola oil and season with salt and pepper. Brush both sides of the eggplant slices with canola oil and season with salt and pepper. Grill the eggplants for 3 minutes on each side, until lightly charred. Then flip and continue grilling for another 3-4 minutes until tender. Transfer them to a cutting board.
2. Grill the peppers, turning occasionally, for about 15 minutes, until soft and charred. Transfer to a bowl, cover tightly with plastic wrap, and let them steam while you prepare the eggplant caviar.
3. Crush the garlic, season with salt, and mash with the side of a knife. Peel the eggplants and transfer the flesh to a food processor. Add the garlic paste. tahini, yogurt, 2 tablespoons olive oil, lemon zest, oregano, and smoked paprika. Blend until smooth. Season with salt to taste. Transfer to a serving bowl and let sit for at least 15 minutes. Peel and seed the bell pepper, then dice.
4. Drizzle the eggplant dip with the remaining 2 tablespoons of olive oil. Top with diced pepper and chopped parsley. Serve with warm pita or lavash.