Ingredients

The following ingredients have 6 Servings
  • 2 pounds eggplant (2 medium or 1 large)
  • 3 tablespoons tahini paste (check label for GF)
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small garlic clove (minced fine)

Instruction

  • Pierce the eggplant all over with a knife. Char the eggplant on the grill or in the broiler. If charbroiling, place eggplant on a foil-lined baking sheet under the broiler.
  • For the grill and broiler, cook for 20-25 minutes, turning every 5 minutes, until the eggplant is charred and blackened.
  • Let the eggplant cool. Then scoop the charred eggplant out of its skin and finely dice by hand or in a food processor. Discard the skin.
  • In a medium bowl, whisk together the tahini, lemon juice, olive oil, salt, pepper, and garlic.
  • Finely chop the eggplant, stir it into the tahini mixture, and season with more salt to taste.
  • Chill for at least one hour to let the flavors meld.