Caviar d'Aubergine (Eggplant Spread)

Ingredients

• 1 (8-ounce) container plain Greek yogurt
• 2 eggplants
• ¹/₃ cup fresh lemon juice
• ¼ cup olive oil
• ¼ cup tahini
• Pinch of paprika
• Salt, to taste
• + 1 more ingredients
• • Ground black pepper, to taste

1. 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. 2. Scoop eggplant from skin when cool enough to handle, and combine with remaining ingredients. Serve with Moroccan flatbread or pita wedges.

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