Ingredients:

  • 1.2 lb globe eggplant
  • 1 tbsp olive oil
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • 1/4 tsp salt
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat your broiler to high. Prick the eggplant several times with a fork to prevent bursting, brush the skin lightly with olive oil, and place on a baking sheet.
  2. Broil for 15–20 minutes, turning occasionally, until the skin is mahogany-colored, blistered, and the eggplant feels soft when pressed.
  3. Immediately transfer the hot eggplant to a bowl and cover with plastic wrap or a lid for 10 minutes to steam.
  4. Peel away the charred skin and place the flesh in a fine-mesh strainer for 5 minutes to let excess bitter liquids drain.
  5. In a bowl, whisk the tahini, lemon juice, and minced garlic until it forms a thick paste.
  6. Fold in the drained eggplant flesh using a fork for a rustic texture, or pulse in a food processor for 10 seconds for a velvety finish.
  7. Stir in the extra virgin olive oil, salt, and smoked paprika until the dip is creamy and glossy.