Next Level Baba Ghanoush

Instructions

Pierce eggplant serveral times.

Heat a grill. Place eggplant over the hottest area of the grill and cook for 10-15 minutes, turning as needed, until charred and tender. Set aside to cool slightly and then peel off charred skin.

On a serving plate, place the skinned eggplant and mash the flesh flat with the back of a fork.

Season with sea salt and then drizzle with olive oil, tahini, lemon juice, orange blossom water, and date syrup. Sprinkle with feta, chili-lime seasoning, pistachios, and herbs. Serve with flatbread.

*Make your own chili-lime seasoning with this recipe on ediblesandiego.com