Charred Eggplant and Tahini SpreadCharles Masters
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
1 large eggplant, cut lengthwise into quarters
1/4 cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 clove garlic finely grated
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon tahini (sesame seed paste)
3/4 teaspoon ground cumin
Toasted sesame seeds
Preparation
Step 1
Preheat oven to 475°F. Place eggplant on a baking sheet and toss with 1/4 cup oil; season with salt and pepper. Roast until lightly charred and very tender, 20–25 minutes; let cool slightly. Chop eggplant (skin and all) until almost a paste.
Step 2
Mix eggplant in a medium bowl with garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Drizzle with oil and top with sesame seeds.
Recipe notes
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