To add some authentic smoky flavor to the eggplant, soak 1 cup of apple or hickory wood chips in water to cover for at least 30 minutes. Drain off the water and sprinkle the chips over the hot coals if using a charcoal grill, or put them into a small disposable foil pan with some holes pricked in and set on top of the burners of a gas grill. Grill the eggplant as directed.

Ingredients:

1 (1-pound) eggplant
3 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
¾ teaspoon salt
¼ teaspoon black pepper

Directions:

Preheat oven to 400° F. Line baking sheet with foil; spray with nonstick spray.

With knife, pierce eggplant several times and place on baking sheet. Bake, turning once, until softened, about 45 minutes.

When eggplant is cool enough to handle, peel off skin and remove stem. Cut eggplant into chunks. Put eggplant in food processor and puree. Add all remaining ingredients and pulse to combine. Serve at once or refrigerate in covered container up to 4 days.