Ingredients:

  • 2 Large Globe Eggplants (approx. 2 lbs / 900g)
  • 2 Garlic Cloves, unpeeled
  • 1 tbsp Extra Virgin Olive Oil
  • 1/4 cup Premium Tahini (approx. 60g)
  • 3 tbsp Fresh Lemon Juice
  • 1/2 tsp Sea Salt
  • 1/4 tsp Ground Cumin
  • 2 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Prep the skins. Prick the 2 Large Globe Eggplants (900g) several times with a fork. Note: This prevents them from exploding in your oven like a vegetable themed firework.
  2. Coat and load. Place them on a baking sheet and coat the skins with 1 tbsp Extra Virgin Olive Oil. Toss the 2 unpeeled Garlic Cloves on the same sheet.
  3. Apply high heat. Position the tray 4–5 inches under a broiler. Turn every 5 minutes until the skin is charred, papery, and the eggplant has completely collapsed. This usually takes 15-20 minutes.
  4. Purge the liquid. Once cool enough to handle, slit the eggplants open and scoop the flesh into a fine mesh sieve. Sprinkle with 1/2 tsp Sea Salt and wait 10 minutes while the bitter juices drain.
  5. Prepare the aromatics. Peel the roasted garlic and mash it into a smooth paste using the side of your knife or a fork.
  6. Create the emulsion. In a separate bowl, whisk the garlic paste, 1/4 cup Premium Tahini (60g), 3 tbsp Fresh Lemon Juice, and 1/4 tsp Ground Cumin until a thick, pale paste forms.
  7. Smash the eggplant. Roughly mash the drained eggplant with a fork. You want it to be broken down but still have visible structure.
  8. The final fold. Incorporate the eggplant and 2 tbsp finely chopped Fresh Parsley into the tahini mixture.
  9. Rest and serve. Let it sit for a few minutes to allow the flavors to meld. Serve at room temperature for the best flavor release.