Stephen Goldman
Grilled eggplant pureed with tahini, lemon, and garlic for a smoky dip perfect with pita.
Ingredients
- 8 lbs eggplant (about 6 large eggplants)
- 4 Tbs tahini
- 4 tsp whole plain Greek yogurt
- ½ cup extra-virgin olive oil
- 3 Tbs lemon juice
- 1 tsp garlic - finely minced
- ¼ tsp cumin
- ½ tsp salt
- ½ cup Italian parsley leaves (for garnish)
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