Scale
Ingredients
- 1 large eggplant (cut lengthwise into quarters)
- ¼ cup olive oil (plus more for drizzling)
- Sea salt and freshly ground black pepper (to taste)
- 1 clove garlic finely grated
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon tahini (sesame seed paste)
- 1 teaspoon ground cumin
- 1 tablespoon toasted sesame seeds
- Za’atar seasoning (for garnish (optional))
Instructions
- Preheat oven to 475°F. Place eggplant on a baking sheet and toss with ¼ cup oil; season with salt and pepper. Roast until lightly charred and very tender, 20–25 minutes; let cool slightly. Chop eggplant with skin, mashing with fork until almost a paste. (Or grill eggplant on high heat until lightly charred, about 20 minutes.)
- 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 and za’atar seasoning.