Charred Eggplant and Tahini Spread

Name: Charred Eggplant and Tahini Spread
Yield: 4 servings
Ingredients: 1 1 large eggplant, cut lengthwise into quarters; 1 1/4 cup olive oil, plus more for drizzling; 1 Kosher salt and freshly ground black pepper; 1 1 clove garlic finely grated; 1 1 teaspoon finely grated lemon zest; 1 1 tablespoon fresh lemon juice; 1 1 tablespoon tahini (sesame seed paste); 1 3/4 teaspoon ground cumin; 1 Toasted sesame seeds

From the kitchen of Carly

Roasted eggplant breaks down into a silky, charred spread when tahini and lemon juice join the party. Cumin adds warmth, sesame seeds deliver crunch, and that blackened skin gives you deep, smoky flavor in every spoonful. Pure comfort on toast or crackers.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 large eggplant, cut lengthwise into quarters
11/4 cup olive oil, plus more for drizzling
1Kosher salt and freshly ground black pepper
11 clove garlic finely grated
11 teaspoon finely grated lemon zest
11 tablespoon fresh lemon juice
11 tablespoon tahini (sesame seed paste)
13/4 teaspoon ground cumin
1Toasted sesame seeds

Instructions

Preheat oven to 475°F. Place eggplant on a baking sheet and toss with 1/4 cup oil; season with salt and pepper. Roast until lightly charred and very tender, 20–25 minutes; let cool slightly. Chop eggplant (skin and all) 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.