Grilled Eggplant Dip - BarbecueBible.com
Grilled eggplant dip turns up in countries as varied as Japan, Iran, and Israel, like baba ghanoush in the Middle East or choka in the West Indies.
Ingredients
- 2 long, slender eggplants (about 1 pound each)
- 6 garlic cloves, each cut into 3 to 4 lengthwise wedges
- 3 tablespoons tahini
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice, or more to taste
- 1/2 teaspoon coarse salt (kosher or sea), or more to taste
- 1/2 teaspoon black pepper, or more to taste, plus lemon wedges for serving
- 3 tablespoons minced fresh flat-leaf parsley
- Hot paprika
- Grilled pita bread , for serving
- Lemon wedges for serving
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