Baba Ganoush for Grape Mezze Platter

Place eggplants on the top of a preheated grill over medium-high heat.

Char eggplant on all sides and cook until they are very tender and have lost about half of their original size. Allow eggplants to cool.

When cool, remove charred skin and most of the seeds. In food processor, combine eggplant, grapes, tahini, garlic, lemon juice, olive oil, salt and pepper; purée until smooth.

Stir in yogurt and check seasoning to taste. Chill to blend flavors.