Grilled Eggplant Dip

Ingredients

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

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

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