Ingredients:

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

Instructions:

  1. Prick the eggplants several times with a fork to prevent them from bursting during roasting.
  2. Place the eggplants directly over a medium-high gas flame or grill. Turn frequently with tongs for 15–20 minutes until the skin is charred black and the interior feels soft.
  3. Immediately place the hot eggplants in a bowl and cover with plastic wrap for 5 minutes to allow steam to loosen the skin.
  4. Gently peel away the burnt skin. Do not rinse the eggplant under water to preserve the smoky oils.
  5. Place the eggplant flesh in a fine-mesh colander for 10 minutes to drain excess bitter liquids.
  6. Roughly chop the flesh with a knife or mash it with a fork.
  7. In a food processor or mixing bowl, combine tahini, lemon juice, garlic, and salt. Process until smooth.
  8. Add the drained eggplant and cumin to the tahini mixture and pulse briefly until combined and velvety.