Ingredients

The following ingredients have 4 Servings
  • 2 pounds eggplants (1-2 medium)
  • 2 cloves garlic (, minced)
  • 2 tablespoons fresh lemon juice
  • ½ teaspoons lemon zest
  • 2 tablespoons plain Greek yogurt (full fat is best)
  • 1/2 cup extra-virgin olive oil (, divided)
  • 2 tablespoons flat-leaf parsley
  • 1 teaspoon coarse Kosher salt (, to taste)
  • ¼ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • 2 tablespoons tahini

Instruction

  • Preheat the oven 450°F. Line a large baking sheet with parchment paper or aluminum foil and coat with cooking spray
  • Cut the eggplants in half lengthwise and brush the cut sides with olive oil. Place the cut side down on the baking sheet.
  • Roast for 35-45 minutes or until the flesh is soft and the skin starts to collapse and can easily be peeled back. The cooking time will vary depending o the size of your eggplant, so check frequently. Set the eggplant aside to cool before handling.
  • Scoop the flesh out of each eggplant, discard the skins. Place the flesh in a large colander lined with cheesecloth or a tea towel. Press lightly to get out as much moisture as possible.
  • Transfer the drained flesh to a food processor and add the garlic, lemon juice, zest, yogurt, 1/3 cup of the olive oil, parsley, salt, cumin and paprika. Pulse until the eggplant starts to become smooth and ingredients are incorporated.
  • Add the tahini in a slow drizzle while the food processor is on, until fully incorporated and smooth.
  • Transfer to a serving bowl and drizzle with the remaining olive oil. Serve with pita slices and veggies.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!