Mediterranean Grilled Vegetable Mixer Dip (Mediterranean/Appetizers and Snacks)

While traveling through Greece, I was captivated by a seaside taverna’s appetizer platter featuring charred vegetables blended into a smoky dip that disappeared almost instantly from our table. The owner explained it was his grandmother’s recipe – similar to baba ganoush but with a broader vegetable base.

This adaptation captures that Mediterranean approach to vegetables – letting smoke and char from the grill transform simple produce into something extraordinary. The stand mixer creates a texture that’s somewhere between chunky and smooth, while the additions of tangy yogurt and bright lemon balance the deep, caramelized flavors of the grilled vegetables.

Ingredients:

• 1 medium eggplant, halved lengthwise
• 2 red bell peppers
• 1 large red onion, cut into thick rounds
• 3 garlic cloves, unpeeled
• 2 tablespoons olive oil, plus more for drizzling
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 1/2 cup Greek yogurt
• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• Pita chips, cucumber slices, and carrot sticks for serving

Instructions:

1. Preheat grill to medium-high heat
2. Brush eggplant, peppers, onion, and garlic with olive oil
3. Season vegetables with 1/2 teaspoon salt and black pepper
4. Grill eggplant and onion for 4-5 minutes per side until tender and charred
5. Grill peppers, turning occasionally, until skin is blackened all over
6. Place garlic on the cooler side of the grill and cook for 10-15 minutes until soft
7. Place peppers in a bowl and cover with plastic wrap to steam for 10 minutes
8. Scoop eggplant flesh from the skin and place in a colander to drain excess liquid
9. Peel peppers, removing seeds and stems
10. Peel garlic cloves
11. In a stand mixer fitted with paddle attachment, combine grilled vegetables
12. Mix on low speed until roughly chopped but not completely smooth
13. Add yogurt, tahini, lemon juice, cumin, smoked paprika, and remaining salt
14. Mix on low speed until combined but still somewhat textured
15. Transfer to a serving bowl, drizzle with olive oil
16. Sprinkle with fresh herbs and serve with dippers

Note: For a smoother dip, transfer to a food processor instead of using the mixer. No grill? Roast vegetables in a 425°F oven for 30-40 minutes. The dip keeps well refrigerated for up to 3 days and actually improves in flavor overnight. For a vegan version, substitute non-dairy yogurt or additional tahini for the Greek yogurt.