Ingredients

1 large firm eggplant (about 1 1/3 pounds), cut in half lengthwise
Olive oil
1 tablespoon tahini
4 cloves garlic, finely chopped
1/4 cup minced shallots
1/4 cup fresh lemon juice
2 tablespoons olive oil
Salt and freshly ground pepper
1/4 teaspoon cayenne pepper
2 tablespoons finely chopped cilantro
2 loaves of naan
Olive oil

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 reseason 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.