Grilled Baba Ghanoush With Grilled Naan

Course : Grilling
Serves: 4
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1 large firm eggplant - -- (about 1 1/3 lbs), -- halved lengthwise
2 tablespoons olive oil
1 tablespoon tahini
4 cloves garlic -- finely chopped
1/4 cup minced shallots
1/4 cup fresh lemon juice -- or more to taste
2 tablespoons olive oil
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/4 teaspoon cayenne pepper
2 tablespoons finely-chopped cilantro
2 loaf naan loaves

Preparation / Directions:

Preheat grill. Brush flesh of the eggplant with olive oil and season with salt and pepper to taste. Grill flesh-side down for 15 to 20 minutes, turn over and grill an additional 15 minutes, or until soft. Let cool slightly and remove the flesh with a large spoon and mince. In a large bowl, mix the tahini, garlic, shallot, lemon juice, olive oil, salt, pepper, cayenne, cilantro together until combined. Fold in the eggplant and re-season with salt and pepper and more lemon juice if necessary. Brush naan with olive oil on both sides and grill for 1 to 2 minutes on each side. Cut into chunks.

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