- 2 eggplants
- 1 (8-ounce) container plain Greek yogurt
- 1/4 cup tahini
- 1/4 cup olive oil
- 1/3 cup fresh lemon juice
- Ground black pepper, to taste
- Salt, to taste
- Pinch of paprika
How to Make It
Cut eggplants in half, and grill or broil over high heat 10 minutes on each side or until soft and charred on the outside, but not burned through.
Scoop eggplant from skin when cool enough to handle, and combine with remaining ingredients. Serve with Moroccan flatbread or pita wedges.