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Charred Eggplant and Tahini Spread

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

A small grocery run gets this on the table.

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directions

1.
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.
2.
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.

Recipes sourced from Epicurious.com.

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