Ingredients:

  • 2 large globe eggplants (approx. 1.5 lb / 680g)
  • 2 tbsp extra virgin olive oil
  • 1/3 cup tahini paste (80g)
  • 3 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground cumin
  • 1 pinch smoked paprika

Instructions:

  1. Prick the eggplants several times with a fork to prevent bursting and rub the skins with olive oil.
  2. Place eggplants directly over a gas flame or under a high oven broiler, turning frequently, until the skin is blackened and charred and the eggplant feels completely collapsed and soft (approx. 20 minutes).
  3. Allow the eggplants to cool for 5 minutes, then slice open the charred skins and scoop out the velvety interior with a spoon.
  4. Place the eggplant flesh in a colander for 10 minutes to allow bitter juices to drain.
  5. Transfer the drained eggplant into a food processor and add tahini, lemon juice, minced garlic, salt, and cumin.
  6. Pulse until the mixture reaches your preferred consistency (slightly coarse for authentic or longer for smooth). Fold in the smoked paprika by hand.