The flesh of a charred eggplant is so custardy and rich. You honestly do not need to do much with it at all. Furthermore, with this tahini spread on charred eggplant recipe, you could nothing ask for more.
Tahini Spread On Charred Eggplant: Have This!
- A tablespoon of tahini
- One large eggplant, cut lengthwise into quarters
- One-fourth cup olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- One clove garlic finely grated
- One teaspoon finely grated lemon zest
- A tablespoon fresh lemon juice
- Three-fourth teaspoon ground cumin
- Toasted sesame seeds
Do This!
- Preheat oven to 475°F.
- Place eggplant on a baking sheet and toss with oil
- Season with salt and pepper.
- Roast until lightly charred and very tender for 25 minutes.
- Chop eggplant until almost a paste.
- 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.