Ingredients:
3 small to medium sized eggplants
2 cloves of garlic sautéed
2 T greek yogurt
Juice of 1 lemon or to taste
1/2 cup of olive oil
2 T tahini
salt
pepper
Instructions:
Heat the oven to 375. Cut the eggplant into 2.5 inch slices, like a short stubby French fry (skin on). Toss them with a few swigs of olive oil and salt and pepper. Roast until golden brown on all sides (flip once). Let cool. Meanwhile put one T of olive oil in a small skillet over medium low heat. Add the smashed garlic and let it get a lovely golden brown. Then transfer to a food processor with the garlic, yogurt, salt, pepper, olive oil, and lemon juice. Pulse until smooth-ish and the consistency you think is delicious. Some people like really smooth and velvet-y. I like somewhere in between. Served with pita. I grill mine in a dry grill pan until they have grill marks. Cut them into 6ths and douse them in olive with a sprinkling of salt. So good.
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