- 2 pounds Italian eggplant
- 1/2 cup plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon tahini or peanut butter
- 4 garlic cloves, coarsely chopped
- 1 tablespoon lemon juice, plus more to taste
- Coarse kosher salt and freshly ground black pepper
- Fresh mint leaves, for garnish
- Pomegranate seeds, for garnish
- Whole-wheat pita triangles, for accompaniment
- Vegetable crudités, for accompaniment
- Preheat the oven to 450°F. Prick eggplants with a fork to pierce the skin and allow steam to escape while cooking. Place the eggplants in an ovenproof baking dish or cast-iron skillet. Cook in the oven until the skin of the eggplant is shriveled and the flesh has collapsed, about 30 minutes. Then, set the heat to broil and cook until charred on both sides, an additional 10 to 15 minutes.
- Peel the eggplant and place the flesh in the bowl of a food processor fitted with the metal blade. Add just a piece or two of the charred skin, about the size of a couple of stamps. Add the yogurt, oil, tahini, garlic, and lemon juice. Season with salt and pepper. Puree until smooth, then taste and add more lemon juice or salt, if needed. Transfer to a plate and garnish with mint and pomegranate seeds; serve with the pita triangles and crudités.
Reprinted with permission from Lighten Up Y’All, by Virginia Willis, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Andie Mosier