Ingredients:

  • 2 large (680g) Globe eggplants
  • 3 tbsp (45g) Tahini
  • 2 tbsp (30ml) Freshly squeezed lemon juice
  • 2 cloves (6g) Garlic, minced
  • 1/2 tsp (3g) Fine sea salt
  • 1/4 tsp (1g) Ground cumin
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 tsp (2g) Smoked paprika
  • 2 tbsp (10g) Fresh parsley, chopped

Instructions:

  1. Place the whole eggplants directly over a medium-high gas flame or under the oven broiler. Turn them every 5–7 minutes using tongs until the skin is blackened and charred, and the eggplant feels completely collapsed and soft to the touch.
  2. Allow the eggplants to cool for 10 minutes. Slice them open lengthwise and scoop the soft, steaming flesh into a colander. Let it sit for 15 minutes to drain the bitter juices.
  3. Transfer the drained eggplant to a food processor. Add the tahini, lemon juice, garlic paste, salt, and cumin. Pulse until the mixture is creamy but still retains a slight texture. If using a fork, mash the eggplant first, then whisk in the remaining ingredients until combined.
  4. Transfer the dip to a serving bowl. Garnish with extra virgin olive oil, smoked paprika (or sumac), and chopped fresh parsley.