Smoked Eggplant Dip

• 2 eggplants (peeled and cut lengthwise)
• 1 drop liquid smoke
• 2 tablespoons olive oil
• ¼ cup tahini (+2 more tablespoons if needed)
• 2 cloves of garlic (minced)
• 3 tablespoons of lemon juice
• ½ teaspoon cumin
• 1 teaspoon Himalayan salt
• ½ teaspoon turmeric
• ½ cup olive oil

Garnish

• 2 teaspoons of parsley (finely chopped)
• Splash of olive oil
• ¼ teaspoon smoked paprika

1. In a big bowl mix olive oil and liquid smoke, brush each eggplant slice with the mix.
2. On a medium to high heated grill, place the eggplant slices one by one and grill until golden
3. Place the grilled eggplant into a bowl.
4. Add tahini, garlic, lemon juice, cumin, salt, turmeric, olive oil to the bowl. Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the tahini paste, garlic, and any stringiness of the eggplant. Mix until well combined. I do not recommend using a food processor here, the texture is most authentic when using a fork to mash.
5. Taste the dip. Add additional tahini, lemon juice and salt, if desired.
6. Drizzle the surface of the dip lightly with extra virgin olive oil. Garnish with fresh parsley and a sprinkle of smoked paprika. Serve as a dip with pita bread, crackers or chips. If you prefer a cold dip, chill in the refrigerator prior to garnish.