Submitted by: Jennifer from Chicago, IL
Yield: 1 1/3 cups
Pierce the eggplant in several places with a toothpick.
Preheat a gas grill to medium-high heat. Grill the whole eggplant, turning to get all sides every few minutes, until it collapses and releases steam.
(If using an oven, preheat to 400 degrees and cook for 30 -40 minutes.)
Place cooked eggplant on a cutting board and slice them in half.
Use a spoon to scoop out the flesh in a wire mesh strainer or colander. Allow the liquids to drain and eggplant to cool.
Squeeze the pulp to remove remaining bitter juices, and then mash the eggplant into a puree.
In a food processor, or blender, mix the tahini with the garlic and lemon juice. Thin the mixture with water.
Add the eggplant, salt, paprika, and olive oil. Blend into a nice puree.
Spread out in a shallow dish and garnish with Aleppo pepper, parsley, and tomatoes.
Serve with toasted pita triangles.
Easily make your own pita triangles with this recipe. Photo by the Vel and Amy.