Grilled Eggplant Dip with Tahini & Grilled Naan | Bi-Rite

Ingredients

• 2-3 eggplants (2 pounds total)
• 5 cloves garlic, sliced vertically into wedges
• Salt & freshly ground pepper
• 3 tablespoons tahini
• 2 tablespoons crème fraîche
• 1 lemon, juiced
• 2 tablespoons olive oil, plus more for drizzling to finish
• 1 ½ teaspoons Oaktown Spice Eastern Mediterranean Blend
• 1 tablespoon fresh parsley leaves
• Olive oil
• 1 package Atoria’s Naan Bread (2 pieces)
• Salt