If you have a blender or food processor, you can use it to purée the dip, but a potato masher works just fine. Roasting the garlic caramelizes the sugars and adds to the smoky taste of the charred eggplant. Tahini sauce is ground sesame seeds with their oil. Mix the oil into the paste before measuring for recipes.
Makes 2 cups
2 medium eggplants
1 whole head garlic
3 tablespoons extra-virgin olive oil or coconut oil
Juice and grated rind of 1 lemon
1 cup Greek yogurt or drained plain yogurt
⅓ cup tahini sauce
Sea salt and freshly ground black pepper to taste
Toasted pita triangles or bagel chips
Assorted cut-up raw vegetables
1. Set the top oven rack to the highest position. Preheat the oven to broil (500°F).
2. Pierce the eggplants all over with a fork and place on a rimmed baking sheet. Slice ¼ inch off the top of the head of garlic and rub the loose skin away from the outside of the head. Place on the baking sheet, cut side up, and drizzle the top with 1 tablespoon of the oil.
3. Broil, turning the eggplants once or twice, until the eggplants collapse and the flesh of the eggplants and garlic are very soft. Set aside to cool, about 40 minutes. Pour any seeping liquids into a large bowl.
4. When cool, slice the eggplants in half lengthwise and scrape the pulp into the bowl, discarding the skins. Separate the cloves of garlic and squeeze the flesh of each into the bowl. Mash using a potato masher. Add the remaining 2 tablespoons of oil, the lemon rind, lemon juice, yogurt, and tahini sauce. Mix well. Season with salt and pepper. Serve with pita triangles and vegetables.