Ingredients
- Eggplants (4 large)
- Garlic (2 cloves)
- Kosher Salt (2 teaspoons)
- Lemon (1)
- Tahini (3 tablespoons)
- Extra Virgin Olive Oil (3 tablespoons)
- Greek Yogurt (2 tablespoons)
- Cayenne Pepper (1 pinch)
- Mint (1 leaf)
- Parsley (2 tablespoons)
Instructions
Steps
- Preheat your outdoor grill to medium-high heat and lightly grease the grill grate.
- Use a knife to prick the skin of the eggplants a few times.
- Place the eggplants directly on the grill, turning them occasionally with tongs until the skin is charred and the flesh is very soft, about 25 to 30 minutes.
- Once cooked, transfer the eggplants to a bowl and cover tightly with aluminum foil. Let them cool for about 15 minutes.
- After cooling, slice the eggplants in half and scoop out the flesh into a colander set over a bowl. Allow it to drain for 5 to 10 minutes.
- In a mixing bowl, combine the drained eggplant flesh with crushed garlic and kosher salt, mashing until creamy but still slightly textured, about 5 minutes.
- Whisk in the juice from the lemon, tahini, extra virgin olive oil, and a pinch of cayenne pepper.
- Finally, stir in the Greek yogurt.
- Cover the bowl with plastic wrap and refrigerate until completely chilled. Before serving, mix in the mint and parsley, and adjust the seasonings to taste.