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
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Preheat grill to medium. Brush grill grate with oil.
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Pierce eggplants in several places with a toothpick.
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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.
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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.
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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.