Smoky Middle Eastern Eggplant Mash with Tahini Drizzle
Dive into the robust flavors of the Middle East with this creamy eggplant mash, elegantly topped with a nutty tahini drizzle.
Preparation
Get these tasks done before you start cooking.
Roasting the Eggplants
- 1
Preheat
Preheat your grill or oven to high heat.
- 2
Place Eggplants
Place the whole eggplants directly over flame or on a baking sheet.
- 3
Roast
Roast for 30–40 minutes, turning occasionally, until the skin is charred and the flesh is tender.
Tip: Roast until the skin is charred for a richer, smoky flavor. Ensure the eggplants are thoroughly cooked; undercooked flesh can be bitter. Let the eggplants cool slightly before handling to avoid burns and get a better flavor mix.
Preparing the Tahini Drizzle
- 1
Combine Ingredients
In a bowl, combine tahini, lemon juice, water, and salt.
- 2
Whisk
Whisk until smooth, adding more water if needed to achieve a drizzleable consistency.
How to Make Smoky Middle Eastern Eggplant Mash with Tahini Drizzle
Total time: 2 h · Yields 4 servings
- 1
Peeling & Mashing
Once roasted, let eggplants cool, peel charred skin, and mash with a fork or potato masher.
- 2
Mixing Ingredients
Combine mashed eggplant with minced garlic, olive oil, ground cumin, and salt. Adjust seasoning as needed.
- 3
Drizzling Tahini
Before serving, generously drizzle the tahini mixture over the eggplant mash.
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