Charred Eggplant and Tahini Spread
A creamy Middle Eastern-inspired spread made with roasted eggplant, tahini, and aromatic spices. Perfect as a dip or spread, this dish combines the smoky flavor of charred eggplant with the nutty richness of tahini.
6 servings
30 min
Ingredients
- •1 whole large eggplant, cut lengthwise into quarters
- •¼ cup olive oil, plus more for drizzling
- •1 to taste 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)
- •¾ teaspoon ground cumin
- •1 tablespoon Toasted sesame seeds
Cooking Instructions
- 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.
25 min
- 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.
5 min
