Babaganoush meets hummus in this creamy, smoky, nutty purée.
SERVES 6
Heat a gas or charcoal grill to medium. Cook the eggplant, turning occasionally, until the skin has charred and the insides are soft, about 15 minutes. Roughly chop the eggplant. Add eggplant pieces, tahini, garlic, lime juice, salt, oil, and water to a blender and blend until smooth.