2 lbs eggplant
¼ cup greek yogurt
¼ cup tahini paste
1 tablespoon Everyday Seasoning
1 tea Diablo (spicy, optional)
2 tsp honey
2 tsp lemon zest
1 tbsp lemon juice
¼ cup extra-virgin olive oil
2 tbsp Everything Seasoning
Heat the grill over high heat. Place the eggplants onto the grill and cover the lid. Cook for about 25 minutes, turning the eggplant every 5 minutes or so to fully rotate them. The eggplant should be blackened on the outside and tender on the inside.
Let the eggplant cool. Peel off the blackened skins and stems.
Transfer the eggplant to a food processor, along with the greek yogurt, tahini paste, Everyday Seasoning, Diablo Spice (if using) honey, lemon zest, and lemon juice. Process until smooth and creamy. Season with salt to taste. Spread the dip onto a shallow serving dish.
In a shallow pan, combine the olive oil & Everything Seasoning and heat over low heat until fragrant. Spoon this mixture over the dip.
Serve with pita or veggies