Source: dLife

A Syrian specialty made from eggplant, garlic, and lemon.

Servings

2 whole eggplant
0.25 cup fresh lemon juice
1 pinch salt
1 tbsp olive oil
8 oz plain yogurt
0.25 cup tahini
0.5 tsp Sauce, teriyaki, light
1 medium garlic cloves , crushed

1 Preheat oven at 500 degrees F. Meanwhile, wash both eggplants, and pierce them with a knife.
2 Place eggplants on a cookie sheet, put them in oven for 15 to 20 minutes.
3 After eggplants are baked and cooled, peel the skin off. Put eggplant in a mixing bowl.
4 Stir in the lemon juice, salt, olive oil, and plain yogurt.
5 Mix ingredients until smooth. Stir in tahini according to taste. When all ingredients are added, transfer the dip to a serving bowl. Stir in teryiaki sauce and garlic.
6 Refrigerate until you are ready to serve.

Serve with pita chips for a quick and easy appetizer.