Categories: Appetizers

Ingredients

• 4 medium eggplants
• 3 green onions, trimmed
• 4 unpeeled garlic cloves, removed from heat in a bundle
• 1/4 cup fresh lemon juice
• 3 tbsp. tahini
• 1 1/2 tsp. kosher salt
• 3/4 tsp. black pepper
• 1/4 cup olive oil
• 1/2 tsp. smoked paprika
• 1/4 cup chopped fresh parsley

Directions

1. Preheat a grill to medium-high on 1 side. Place eggplants, green onions, and garlic on grate over hot side of grill. Grill onions 3 minutes or until well marked and just tender, turning occasionally. Remove from grill; chop into 1/2-inch pieces. Grill garlic 4 minutes or until mostly blackened, turning occasionally. Remove from grill; cool 10 minutes. Peel. Grill eggplants over direct heat 10 minutes or until skin is well charred, turning occasionally; move to cool side of grill. Cover grill; cook eggplant 20 minutes or until completely tender. Cool 10 minutes.

2. Remove eggplant skin and scoop flesh into a medium saucepan; discard skin. Place pan over medium heat; cook eggplant 10 minutes or until liquid has evaporated, stirring occasionally.

3. Place eggplant and garlic in a food processor or blender. Add juice, tahini, salt and pepper; process until smooth. With processor on, slowly add oil; process until well blended and creamy. Place eggplant mixture in a serving bowl. Top with, or stir in, chopped green onions. Sprinkle with paprika and parsley.

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