Ingredients:

  • 2 Large Globe Eggplants (approx. 2 lbs / 900g)
  • 3 Cloves Garlic, freshly minced
  • 1 tsp Sea Salt
  • 1/3 Cup (80ml) Quality Tahini
  • 3 Tbsp (45ml) Fresh Lemon Juice
  • 1/4 Cup (60ml) Extra Virgin Olive Oil
  • 1/2 tsp Ground Cumin
  • 1 Tbsp Fresh Parsley, roughly chopped
  • 1 tsp Smoked Paprika

Instructions:

  1. Prick the eggplants all over with a fork to prevent exploding. Char the skin directly over a gas flame, turning frequently, or broil in the oven on high for 35–40 minutes until the eggplant collapses and the skin is shriveled and charred.
  2. Place the roasted eggplants in a fine-mesh sieve over a bowl. Allow them to drain for at least 10-15 minutes to remove the bitter liquid.
  3. Carefully peel away the charred skin and discard. Transfer the warm eggplant flesh to a clean bowl and immediately stir in the fresh lemon juice to prevent oxidation and preserve color.
  4. Using a sturdy fork or potato masher, mash the eggplant flesh until it reaches a thick, slightly chunky puree consistency. Avoid using a food processor to maintain authentic texture.
  5. Add the minced garlic, sea salt, tahini, and ground cumin. Mix thoroughly.
  6. Slowly drizzle in the extra virgin olive oil while stirring to create a creamy emulsion. Adjust seasoning with additional salt if desired.
  7. Garnish with chopped fresh parsley and a dusting of smoked paprika before serving.