Chef Casey Bell of Mezze Café and Cabaret in Grand Rapids, Michigan shared this recipe with us. This trendy downtown spot serves a huge variety of authentic Moroccan dishes along with Spanish tapas from their sister property San Chez Tapas Bistro next door. Serve this popular Middle Eastern eggplant dip with pita bread triangles.

Click here for Cheri's full report on San Chez Tapas Bistro, Mezze Café and Cabaret, as well as more things to see, do and eat in and around Grand Rapids, Michigan.

1. Pierce eggplant in several places and place under broiler or on grill for 10 – 15 minutes, turning often to get a bubbly slightly charred skin evenly around the eggplant.

2. Roast eggplant at 400 °F for an additional 30 – 40 minutes until flesh begins to become soft.

3. Scoop out the eggplant flesh, discard the skin. Very lightly squeeze out any excessive liquid from the flesh of the eggplant.

4. Combine eggplant, garlic, tahini, lemon juice, cumin, salt, and 1 1/2 tablespoons olive oil in a food processor and puree.

5. Garnish with onion, tomato, black olives, and preserved lemon. Serve with pita bread.