Preparation:
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. |
