Adapted from Nigel Slater’s Tender Volume 1.
- 3 lg eggplants
- 2 cloves garlic, crushed
- juice of a small lemon
- 2-3 T tahini paste
- 3-4 T olive oil
- ½ t cumin seeds, or to taste
- sea or kosher salt
- fresh-cracked black pepper
Toast cumin seeds in a small pan until fragrant, then crush in a mortar and pestle. Pierce the skins of the eggplant with a fork and grill over hot coals or in a hot oven until the skin is charred black and the flesh is very soft. When cool enough to handle, scrape the flesh and mix with the other ingredients. Cumin can overwhelm, so start with a small bit and taste as you go. Taste and adjust for lemon, seasoning and tahini.
Serve with a drizzle of warmed oil and flatbread or as a side dish for lamb with pomegranate seeds scattered over. Serves 6-8.