Smoky Eggplant Salad With Tahini And Mint

• 1 small red onion, thinly sliced
• 2 tbsp lemon juice
• 5 medium eggplant
• 1 1/2 tbsp tahini
• 2 cloves garlic, crushed
• 1 cup Greek-style yogurt
• 2 tbsp extra-virgin olive oil
• 1 tsp sumac
• 1/2 cup loosely packed fresh mint leaves, torn

1. Combine the onion and half the lemon juice in a small bowl and set aside.
2. Heat a grill pan on high heat or preheat the grill to medium-high. Prick the eggplant all over with a fork. Cook, turning occasionally, for 30 mins or until the skin is charred and the flesh is very tender. Place the eggplant in a large sieve over a large bowl and drain. Set aside to cool.
3. Meanwhile, in a small bowl, combine the tahini, garlic, yogurt and remaining lemon juice in a medium bowl. Season to taste.
4. Remove and discard the skin from the eggplant . Pull the flesh apart with two forks and place it on a large platter. Season well. Drizzle the eggplant with oil. Spoon the yogurt sauce over the eggplant. Top with the onion mixture, sumac and mint leaves.

red onion, lemon juice, eggplant, tahini, garlic, yogurt, extravirgin olive oil, sumac, mint

Taken from recipes-plus.com/api/v2.0/recipes/34575 (may not work)