Ingredients:
- 1 large eggplant
- 3 tbs tahini
- juice of 1/2 lemon
- 1 clove of garlic - grated
- sea salt
- aleppo pepper or crushed red chili pepper
- olive oil
Method:
preheat grill to 500
roast eggplant whole on grill until soft and charred - flipping occasionally to make sure every side is getting evenly charred
once soft place in bowl, with tongs and knife slit open one side of the eggplant and pull open ( similar to a baked potato ) make a few cross cuts on the eggplant flesh
drizzle with tahini, squeeze of lemon, grated garlic mix with fork then season w/ sea salt, chili flakes & olive oil
enjoy with grilled lavash, pita chips or crudité