Ingredients:

  • 2 large globe eggplants (approx. 2 lbs / 900g)
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 2 tbsp ice-cold water

Instructions:

  1. Preheat your oven to 450°F (230°C).
  2. Wash and dry the eggplants. Using a fork, prick the skin 5–6 times per eggplant to allow steam to escape.
  3. Lightly brush the exterior of the eggplants with 2 tbsp of olive oil and sprinkle with 1 tsp of kosher salt.
  4. Place eggplants on a baking sheet and roast for 35–45 minutes, turning every 15 minutes, until the skins are charred and the eggplant collapses when pressed.
  5. Immediately transfer hot eggplants to a bowl and cover with plastic wrap for 10 minutes to trap steam.
  6. Peel away the charred skin and scoop out the flesh.
  7. Place the eggplant flesh in a fine mesh strainer for several minutes to drain excess bitter juices.
  8. Transfer the drained eggplant to a food processor. Add tahini, lemon juice, minced garlic, 3 tbsp olive oil, ground cumin, salt, and ice-cold water.
  9. Process until the desired consistency (smooth or chunky) is achieved.