PREPARATION: 10 min
COOKING: 35 min
2 medium eggplants
1 large clove garlic, grated or finely minced
1 lemon, juiced
1/4 cup Tahini
1/3 cup plain Greek yogurt
Pink salt and freshly ground pepper to taste
Preheat oven to 450 degrees F.
Prick eggplant with a fork and bake the eggplant until it is soft inside, about 20-30 minutes.
Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes.
Let the eggplant cool.
Cut eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor.
Process the eggplant until smooth and transfer to a medium bowl. Stir in the garlic, tahini, lemon juice and Greek yogurt.
Season with salt and pepper to taste.