This creamy dip is great with naan or pita bread, but it also makes an incredible spread for grilled vegetable sandwiches!
2 pounds eggplant, halved lengthwise (approx 2 large globe eggplants)
1⁄3 cup freshly squeezed lemon juice
1/4 cup tahini
4 cloves garlic, minced
1 cup plain, full-fat yogurt
Kosher salt and freshly ground black pepper, to taste
3 tablespoons – 1⁄4 cup Pompeian Robust Extra Virgin Olive Oil
minced parsley, Aleppo pepper flakes, black sesame seeds, flaky sea salt
Heat the oven broiler to high.
Place the eggplant cut side down on a baking sheet; prick all over with a knife or fork. Broil, flipping once, until skin is charred and eggplant is tender, 20–25 minutes.
Transfer the eggplant to a colander set over a bowl; cover with plastic wrap. Let cool; peel.
Meanwhile, place the lemon juice, tahini, and garlic in a food processor; let sit for at least 10 minutes. ( I really like to let the garlic marinate in the lemon juice the entire time the eggplant is roasting and cooling if possible.) Add the reserved eggplant, yogurt, salt, and pepper; pulse until slightly smooth and transfer to a shallow dish.
Using a spoon, make a well on the surface; drizzle with the Pompeian Robust Extra Virgin Olive Oil then top with desired garnishes.