Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         firm eggplant - -- (about 1 1/3 lbs),
                        -- halved lengthwise
                        olive oil
   1      tablespoon    tahini
   4                    garlic cloves -- finely chopped
     1/4  cup           minced shallots
     1/4  cup           fresh lemon juice -- or more to taste
   2      tablespoons   olive oil
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/4  teaspoon      cayenne pepper
   2      tablespoons   finely-chopped cilantro
   2                    naan loaves

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.