Ingredients:
- 3 Large Purple Eggplants
- 2 tbs tahini
- 1 lemon, juiced and zested
- 2-3 cloves of garlic
- 1 tbs olive oil
- 1 1/2 tsp salt
Instructions:
- Get the BBQ ripping hot; as hot as you can get it! While it's heating up, poke the eggplants with a sharp knife all over. Just little holes to let steam out..otherwise the eggplants blow up.
- Once at temp, drop the eggplants onto the grill and close the lid. The goal here is to REALLY burn the outside skin of the eggplant. Like really push it - you want to see ash if you can. It builds so much flavour! Takes about 20-30 mins to properly char.
- Once charred, remove from grill and place in bowl. Cover bowl with plastic wrap or a towel to let cool. Once cooled, scoop the pulp of the eggplant into a blender or food processor. Add in tahini, garlic, lemon juice. Blend on high until smooth. Season with salt and lemon juice as needed. Enjoy!!!