A refreshing middle eastern dip made from smoked Eggplant, yogurt, sesame seed paste(Tahina), and garlic.
Grill the Eggplant in an oven or a stovetop burner.
For Stovetop method: Place the eggplant directly on the flames and rotate in between so that the inside turns soft and the outside looks charred.
For Oven Method: Place the eggplant on a lightly oiled baking tray and bake in a preheated 400 Degrees Fahrenheit / 205 Degrees Celsius oven for about 20-30 minutes, till it is soft and the outside is charred.
Transfer the roasted eggplant to a bowl containing water. Dip it in and let it stay for 5 minutes. It makes it easier to peel off the skin without a mess.
Pat dry the outside of the vegetable and place it on a chopping board. Slice it and remove the seeds. Then finely chop it and keep aside.
In a mixing bowl, add the minced garlic and the chopped eggplant. Mix and mash it well with a fork. To this add beat yogurt, tahini, lime juice and salt. Taste and adjust salt and any flavors if needed.
Serve with Pita bread or Kuboos. Lightly toasted bread is even better.