Ingredients:

  • 1.5 lb globe eggplant
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 cup tahini
  • 3 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 2 tbsp fresh parsley, finely chopped
  • 0.5g smoked paprika

Instructions:

  1. Prick the eggplant several times with a fork to prevent bursting.
  2. Brush the skin lightly with olive oil and sprinkle with salt.
  3. Place the eggplant directly over a gas flame or under a broiler on high; turn occasionally until the skin is mahogany-colored, blistered, and feels soft.
  4. Allow the eggplant to cool for 10 minutes.
  5. Slice the skin open and scoop the steaming pulp into a fine-mesh colander; let it sit for 15 minutes to drain excess liquid.
  6. In a food processor, combine the drained eggplant, tahini, lemon juice, garlic paste, and cumin.
  7. Pulse until the mixture is pale and velvety, but still retains a slight texture.
  8. Fold in the fresh parsley by hand and garnish with a pinch of smoked paprika.