This grilled eggplant dip is perfect for cut veggies or pita chips! A little garlicky, a little lemony, perfectly smooth.
Heat grill to 400°F.
Place whole eggplant on grill, close cover, and grill for 15-20 minutes, turning after 10 minutes.
Remove from grill (eggplant should be charred on the outside and very soft).
Allow eggplant to cool.
Remove the insides of the eggplant from the skin and put in a glass measuring cup (discard skin). (Short of a full cup? Have more than a full cup? No worries, just scale other ingredients appropriately)
In the bowl of food processor, pulse garlic until minced. Add warm eggplant, lemon juice, tahini, and salt. Process until smooth. Taste and add additional lemon, tahini, or salt to taste.
Garnish with parsley, cilantro, dill, or sesame seeds.
Serve with raw vegetables or pita chips.
I have also made this using roasted eggplant. Instead of using the grill, roast your eggplant in a 400°F oven for 15-20 minutes until fork tender. You miss out on a little of the smoky flavor, but the dip is still delicious. And if roasting makes your life easier, who am I to judge?