Warm Smoky Eggplant Dip

• 1 good-sized purple eggplant
• 2 tablespoons olive oil, plus more for drizzling
• 1 lemon, juiced
• 2 tablespoons tahini
• 2 tablespoons plain Greek yogurt
• 1 tablespoon smoked paprika (spicy or mild)
• 1 teaspoon garlic powder
• 2 tablespoons balsamic vinegar
• salt and pepper to taste
• 1/4 cup toasted pine nuts

1. Poke holes in the eggplant with a fork and throw it on the grill until it collapses, all smooshy and blistered, with the skin half-burnt.
2. Pull off and discard the peel (Don't worry about a few charred bits.) and mash the eggplant flesh in a bowl. I use a fork, and leave it just a little chunky.
3. Add the oil, lemon juice, tahini, yogurt and seasonings. The amounts here are very much approximations; taste as you go until you reach a balance of smoky, spicy, tangy and slightly sweet that appeals to you. (Ooh, and a great tip a friend recently shared with me: If you don't have tahini, a splash of sesame oil will add a similar flavor.)
4. Drizzle with a bit more oil and sprinkle the pine nuts on top of the dip.
5. Serve with pita chips or the dipper of your choice.

purple, olive oil, lemon, tahini, yogurt, paprika, garlic, balsamic vinegar, salt, nuts

Taken from food52.com/recipes/8852-warm-smoky-eggplant-dip (may not work)