Ingredients
-
3 lbs globe eggplants
- ¼ cup sesame paste
- ¼ cup This Little Goat went to Tokyo
- 1 tsp salt
- ¼ cup This Little Goat went to New York Everything Crunch
- ½ bunch green onions, thinly sliced
Directions
- Heat grill to 425 F.
- Pierce the eggplants multiple times with a fork.
- Grill eggplants for about 5 minutes each side or until each side is charred and the inside of the eggplant feels very soft.
- Once the eggplants have been cooked and cooled, peel off the skin and salt the remaining pulp.
- Mash the salted inside of the eggplant with sesame paste and This Little Goat went to Tokyo until creamy and well combined.
- Top the eggplant dip with This Little Goat went to New York Everything Crunch, green onions, and more This Little Goat went to Tokyo. Serve with warm flatbread and crunchy cucumber spears.
