Ingredients:

  • 2 large eggplants (approx. 1.5 lbs / 680g)
  • 3 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1 tbsp olive oil, for drizzling
  • 1 tsp fresh parsley, chopped

Instructions:

  1. Pierce the eggplants a few times with a fork. Place them directly over a medium-high grill or gas flame. Turn them every 5 minutes using tongs until the skins are completely blackened and blistered, and the eggplant feels soft and collapsed when pressed.
  2. Immediately place the hot eggplants in a bowl and cover with plastic wrap or a lid for 10 minutes to trap steam. Peel away the blackened skin and place the flesh in a colander to drain for 15–20 minutes until the liquid stops dripping.
  3. In a mixing bowl, combine the drained eggplant flesh with the minced garlic, lemon juice, cumin, salt, and smoked paprika. Slowly stir in the 1/4 cup of olive oil.
  4. Mash with a fork until you reach a chunky-yet-creamy consistency, or pulse briefly in a food processor for a velvety finish. Garnish with olive oil and fresh parsley.