Halal Smoky Eggplant Dip with Yogurt (Middle Eastern)

• 2 large eggplants
• 1 cup plain Greek yogurt (or dairy-free)
• 2-3 garlic cloves, minced
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 tsp smoked paprika, ½ tsp cumin, salt
• Juice of 1 lemon
• Toppings: pomegranate seeds, chopped parsley, extra olive oil, toasted pine nuts

1. 1Roast eggplants whole over open flame, grill, or at 425°F in oven for 30-35 minutes until skin is charred and flesh is soft. Let cool, then peel and chop flesh.
2. 2Mix eggplant pulp with yogurt, garlic, tahini, lemon juice, spices, and olive oil until creamy.
3. 3Chill for 15 minutes or serve at room temperature. Drizzle with olive oil and add toppings. Serve with pita or veggies.

Nutrition values are estimates.