Eggplant Dip

2 medium Eggplants

1 medium Onion

2 ounces Tahini

3 teaspoons Smoked Paprika

3 tablespoons Red Wine Vinegar

1 tablespoon Lemon Juice

1/4 cup of extra virgin olive oil

Salt & Pepper (freshly cracked) to taste

1/2 cup fresh basil, chopped

For the Garnish:

Fresno Chiles


Greek Yogurt (plain)

Toasted Pine Nuts

Smoked Paprika

Extra Virgin Olive Oil

Burn/char eggplants with skin on in wood fired oven. Peel off skins and scoop out the fleshly part. Char onions until translucent. Add everything into a mixing bowl and combine. Season to taste with salt and pepper.

Serve warm or chilled garnished with yogurt, oil, smoked paprika, chives, fresno chiles and toasted pine nuts.