Smoky Eggplant Dip With Pita Chips

• 3/4 cup plus 1 tablespoon extra-virgin olive oil, more for serving
• 1/4 cup packed fresh oregano leaves
• 3 tablespoons packed fresh thyme leaves
• 1 teaspoon coarse kosher salt, more to taste
• 3 pita breads, whole wheat or regular
• 1 1/2 pounds small, thin eggplant like Japanese or Italian
• 3 garlic cloves, minced
• 13 cup plain Greek yogurt
• Juice of 1/2 lemon, more to taste
• 1/2 teaspoon black pepper
• Fresh mint leaves, for garnish (optional)
• Pitted, sliced dates, for garnish (optional)
• Pomegranate seeds, for garnish (optional)

1. Heat the grill.
2. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt.
3. Blend until you have a rough puree, 2 to 5 minutes depending on how strong your blender is.
4. Taste and add a pinch of salt if needed.
5. Puree should be well seasoned.
6. Split pita breads in half along their seams to make 6 flat rounds.
7. Brush both sides of each pita round with herb puree.
8. When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side.
9. Transfer to a bowl to cool.
10. Grill pitas until crisp, about 30 seconds to 1 minute per side.
11. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
12. Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt.
13. Puree, then taste and add more lemon or salt (or both) if needed.
14. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.

extravirgin olive oil, oregano, thyme, coarse kosher salt, pita breads, like japanese, garlic, yogurt, lemon, black pepper, mint, dates, pomegranate seeds

Taken from cooking.nytimes.com/recipes/1015026 (may not work)