Your grill, plus Mediterranean flavorings and a little bit of yogurt, will transform eggplant into a creamy, tasty dip.
With a sharp knife, pierce 1 large eggplant all over. Microwave in a covered bowl 5 minutes.
Transfer softened eggplant to a grill and cook 5 minutes on each side until charred. Cool.
Discard skin and green stem cap. In a blender or food processor, pulse smoked eggplant flesh with 1/2 tsp salt, 1 garlic clove, 1/2 tsp ground cumin, 3 Tbsp lemon juice, 4 Tbsp tahini, and 1/4 cup plain Greek yogurt until smooth. Chill.
Spoon onto serving dish and drizzle with 1 Tbsp olive oil and a sprinkle of paprika and freshly cracked pepper. Serve with pita triangles or fresh veggies.
Roasted Eggplant Dip
Halve 2 medium eggplants. Brush with olive oil, and grill, flipping with tongs until tender and charred on the outside, about 10 minutes.
Wrap eggplants in foil, and roast at 350 F for 20 minutes. Cool. Scoop out flesh and discard skins and caps.
Saute 1 chopped onion, 2 cloves garlic, and 1 diced red pepper with 1 tsp olive oil until soft. In a blender or food processor, pulse onion mixture.
Add eggplant flesh, 1 chopped tomato, 2 Tbsp lemon juice, 1/2 tsp sea salt, pepper to taste, and 1 Tbsp chopped mint or parsley.
Pulse again until smooth, adding 2 tsp olive oil at the end.
Serve topped with more snipped parsley and pepper, and with fresh veggies or toast for dipping.