Ingredients

The following ingredients have 4 Servings
  • 1 eggplant, extra large
  • 1 1/2 tsp salt (divided)
  • 2 tbsp olive oil (divided)
  • 2 tbsp lemon juice
  • 2 tbsp Tahini
  • 1-2 cloves garlic
  • 1 tbsp Greek Yogurt
  • zaatar
  • sumac
  • pine nuts
  • sesame seeds
  • cayenne pepper
  • olive oil

Instruction

  • Cut the eggplant in half vertically.Sprinkle with some sea salt (about 1 teaspoon) and let it sit like that for at least 15 minutes. Pat dry the liquid that the eggplant releases. This usually gets rid of its bitterness.
  • Cut 2-3 incisions along the length of the eggplant pieces, on the skin side, not cutting through the flesh.Drizzle the flesh side with olive oil.Place on a baking sheet, lined with foil, cut side down and roast for 40 minutes at 425 F or grill on high for 20 -30 minutes, until charred and smokey.
  • When the eggplant is cool enough to handle, scoop out the flesh and place in a food processor. Add 2 tbsp lemon juice, 1/2 tsp salt, 1 tbsp yogurt (optional), 1-2 garlic cloves, 2 tbsp Tahini. Pulse a few times until smooth. With the processor running on low, slowly add 1 tbsp olive oil. 
  • Place in a bowl and add toppings (optional). Serve.