Categories: Appetizers

Ingredients

• 2 eggplants
• 3 tbsp. fresh lemon juice
• 2 tbsp. tahini
• 2 tsp. minced fresh garlic
• Salt and cayenne pepper to taste
• Olive oil
• Thinly sliced fresh mint
• Naan or pita, warmed

Directions

1. Preheat grill to medium. Brush grill grate with oil.

2. Pierce eggplants in several places with a toothpick.

3. Grill eggplants, covered, turning often, until very tender and charred on all sides (skins will likely split), about 40 minutes. Transfer eggplants to a baking sheet and cover with foil; let rest 10 minutes.

4. Scoop flesh (and seeds) from eggplants into a salad spinner; discard charred skins. Gently spin eggplant until excess moisture is extracted; transfer flesh to a food processor.

5. Add lemon juice, tahini and garlic to food processor and puree; season with salt and cayenne. Transfer dip to a serving bowl; drizzle with oil, garnish with mint, and serve with flatbread.

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