Preheat the grill to high heat.  

Slice each garlic clove lengthwise into 4 pieces.  

Use your fingers to remove the leaves from the eggplants’ stem, and cut off any excess stem, but leave the stem end intact. Pierce the eggplants with a small knife to make slits all over about ½ inch deep. Nestle the garlic slices deeply into the slits (they should be flush with the skin, to flavor the dip).  

When the grill is hot, add the eggplants and cook, turning with tongs every few minutes, until the skins are completely charred and the flesh is very tender, 10-12 minutes. Transfer to a plate to cool slightly.  

While the eggplants are cooling, brush the naan on both sides with olive oil. Add to the grill and cook until light grill marks form, 30 seconds to 1 minute per side. Remove from the grill and sprinkle with salt. Wrap in a clean towel to keep warm while you finish the dip.  

When the eggplants are cool enough to handle, peel and discard the charred skin and stem end. 

Add the eggplant and garlic to the bowl of a food processor and pulse several times, just until it is pureed but still slightly chunky.  

Add 2 tablespoons olive oil, half of the lemon juice, tahini, and crème fraîche and pulse just until mixed. Season to taste with salt, pepper, and more lemon juice.  

Spoon the dip into a small serving bowl, drizzle with olive oil, sprinkle with Oaktown Spice Eastern Mediterranean Blend, and top with parsley.  

Slice the naan into wedges and serve.  

Checkout our herbivore grilling tips to perfect this recipe!