Serves 4 as a Side Dish
1 large eggplant (about 1 pound)
1/4 Cup olive oil
2 Cloves garlic
1 teaspoon toasted, ground coriander
1 teaspoon toasted, ground cumin
Juice of 1 lemon
2 Tablespoons labneh, or unsweetened greek yogurt
Salt and Pepper to taste
Drizzle a little olive oil onto the eggplant and rub it with your hand to make sure the whole thing is coated (or toss it in a bowl to coat.) Prick the skin of the eggplant a few times with a fork, toss it onto a hot grill and forget about it for 10 minutes with the grill lid closed. Roll the eggplant around every once in a while and continue grilling it until the entire surface is basically black and the flesh inside is deflated. About 25 minutes on the grill should just about do it depending on how hot your grill is. Note: if you are grilling other things at the same time and you don't want the lid closed, that's fine, just leave the eggplant on a little longer.
Let the grilled eggplant cool until it can be handled and peel off the skin. In the meantime toast the spices for about three minutes over medium heat in a dry pan, shaking them the whole time. Grind the spices in an electric grinder or with a mortar and pestle. Combine all the ingredients in a food processor and blend until it's almost completely smooth. Sprinkle with some chopped parsley, oregano, or mint and serve with some toasted pita bread.