Charred Eggplant Dip With Tahini

1. 1

   Preheat oven to 475u00b0.

2. 2

   Using a fork, prick holes all over the surface of the eggplant. Place on a rimmed baking sheet; rub 2 tablespoons olive oil on eggplant. Bake eggplant at 475u00b0 for 20-25 minutes, or until it's slightly deflated and the skin is charred. Let cool.

3. 3

   Once cool enough to handle, peel back skin and place flesh in a medium mixing bowl. Mash with the back of a fork until creamy. Stir in tahini, greek yogurt, lemon juice, remaining 2 tablespoons of olive oil, lemon zest, cumin, paprika, salt, pepper, and cayenne. Garnish with parsley, walnuts, and a drizzle of olive oil, if desired. Serve with crudite and warm pita.

* Per serving · 4 servings · Values may vary.