Grilled Eggplant Dip

Ingredients

• 2 cylindrical eggplants (about 1 pound each)
• 6 garlic cloves, each cut into 3 to 4 lengthwise wedges
• 4 tablespoons tahini
• 3 tablespoons extra-virgin olive oil, divided
• 3 tablespoons lemon juice, or more to taste, plus lemon wedges for serving
• ½ teaspoon coarse salt, or more to taste
• 1 teaspoon House Seasoning, recipe follows
• + 7 more ingredients
• • 3 tablespoons minced fresh flat-leaf parsley
  • Lettuce leaves
  • Paprika
  • Grilled pita bread, for serving
  • 1 cup salt
  • ¼ cup black pepper
  • ¼ cup garlic powder

1. Set up the grill for direct grilling on high heat. 2. Mix ingredients together and store in an airtight container for up to 6 months.

View full recipe at SpringPad