Ingredients:

  • 2 medium Italian eggplants (approx. 1 lb / 450g each)
  • 1 tsp extra virgin olive oil
  • 1/3 cup (80g) tahini
  • 3 tbsp (45ml) fresh-squeezed lemon juice
  • 2 cloves garlic, finely grated
  • 1/2 tsp sea salt
  • 1/4 tsp ground cumin
  • 2 tbsp extra virgin olive oil
  • 1 tsp fresh flat-leaf parsley, finely chopped
  • 1/2 tsp smoked paprika

Instructions:

  1. Adjust oven rack to the highest position and set broiler to high. Prick eggplants with a fork and place on a foil-lined tray. Char for 15 minutes, rotating every 5 minutes until skin is carbonized and flesh is collapsed.
  2. Transfer hot eggplants to a bowl and cover with a lid for 10 minutes to steam. Once cool, slice lengthwise, scoop out the flesh, and discard the charred skins.
  3. Place eggplant pulp in a fine-mesh strainer over a bowl for 5 minutes. Allow the bitter, dark liquid to drain away and discard the liquid.
  4. In a separate bowl, whisk tahini, lemon juice, grated garlic, and salt until a thick paste forms. Add the drained eggplant and mash with a fork until the desired creamy or rustic texture is achieved.
  5. Garnish with a drizzle of extra virgin olive oil, fresh parsley, and a dusting of smoked paprika before serving.