How to make it
6 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 400°F (204°C). Prick the eggplants a few times with a fork to allow steam to escape.
Place eggplants on a parchment-lined baking sheet
Place eggplants on a parchment-lined baking sheet and roast for 30–40 minutes, turning halfway through, until the skin is charred and the flesh is very soft.
40 minRemove from oven and let cool slightly
Remove from oven and let cool slightly. Peel off the charred skin and discard. Place the eggplant flesh in a colander for 5–10 minutes to drain excess liquid.
10 minMash the eggplant flesh
In a medium bowl, mash the eggplant flesh with a fork until desired consistency is reached. Stir in the tahini, minced garlic, lemon juice, salt, and cumin.
While stirring, slowly drizzle
While stirring, slowly drizzle in the olive oil. Taste and adjust salt or lemon juice if needed.
Transfer to a serving bowl
Transfer to a serving bowl, sprinkle with chopped parsley, and drizzle with a little more olive oil. Serve at room temperature or chilled.
A little kitchen wisdom
For the best smoky flavor, char the eggplant directly over a gas flame before roasting. If you prefer a smoother texture, you can pulse the mixture in a food processor, but traditionally it should have some texture from mashing.
