Charred Eggplant Dip With Tahini

• 1 medium eggplant
• 4 tablespoons extra-virgin olive oil, divided and more for serving, if desired
• 1/3 cup tahini
• 1/3 cup Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• Chopped fresh parsley, for garnish (optional)
• Chopped and toasted walnuts, for garnish (optional)
• Crudite and warm pita, for serving

1. Preheat oven to 475u0b0.
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 475u0b0 for 20-25 minutes, or until it's slightly deflated and the skin is charred. Let cool.
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.

eggplant, extravirgin olive oil, tahini, greek yogurt, lemon juice, lemon zest, ground cumin, paprika, kosher salt, freshly ground black pepper, cayenne pepper, fresh parsley, walnuts, crudite

Taken from www.myrecipes.com/recipe/charred-eggplant-dip-with-tahini (may not work)