- 2 to 3 medium eggplants (about 3 pounds total)
- 2 to 3 tablespoons olive oil
- 1/3 cup tahini
- 2 cloves garlic, peeled and crushed
- Juice of 2 lemons (about 1/2 cup)
- Kosher salt and freshly ground black pepper
- N/A freshly ground black pepper
- Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
- Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
- Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
- Adjust the seasoning with salt and pepper to taste and serve.