Ingredients:

  • 2 lbs Italian eggplant
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/3 cup tahini
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic
  • 1/2 tsp ground cumin
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 2 tbsp ice-cold water

Instructions:

  1. Preheat oven to 400°F (200°C). Prick the eggplants several times with a fork to prevent bursting.
  2. Brush the skins lightly with 2 tbsp of olive oil and sprinkle with salt. Place on a foil-lined baking sheet.
  3. Roast for 45–60 minutes, turning occasionally, until the skins are charred and the eggplant feels completely collapsed and soft.
  4. Immediately place hot eggplants in a bowl and cover with plastic wrap for 10 minutes to steam.
  5. Slice the eggplant lengthwise and scoop the flesh into a fine-mesh colander. Let it sit for 10 minutes to drain excess moisture.
  6. In a food processor, combine tahini, lemon juice, and minced garlic. Process until a thick, pale paste forms.
  7. Add the drained eggplant flesh, cumin, and salt. Pulse until the desired consistency is reached.
  8. Slowly stream in 1/4 cup of olive oil while processing. Add ice-cold water if needed for a smoother texture.