Smoky Eggplant Dip With Pita Chips

Preparation

1. Step 1

   Heat the grill. Meanwhile, in a blender combine ¾ cup olive oil, the oregano, thyme and ½ teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.

2. Step 2

   Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.

3. Step 3

   When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.

4. Step 4

   Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.

5. Step 5

   Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining ½ teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.