Charred Eggplant and Tahini Spread

Name: Charred Eggplant and Tahini Spread
Total time: 30 min
Yield: 6 servings
Ingredients: 1 whole large eggplant, cut lengthwise into quarters; ¼ cup olive oil, plus more for drizzling; 1 to taste Kosher salt and freshly ground black pepper; 1 clove garlic finely grated; 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 1 tablespoon tahini (sesame seed paste); ¾ teaspoon ground cumin; 1 tablespoon Toasted sesame seeds

A creamy Middle Eastern-inspired spread made with roasted eggplant, tahini, and aromatic spices. Perfect as a dip or spread, this dish combines the smoky flavor of charred eggplant with the nutty richness of tahini.

6 servings

30 min

Published October 4, 2025

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Ingredients

•1 whole large eggplant, cut lengthwise into quarters
•¼ cup olive oil, plus more for drizzling
•1 to taste Kosher salt and freshly ground black pepper
•1 clove garlic finely grated
•1 teaspoon finely grated lemon zest
•1 tablespoon fresh lemon juice
•1 tablespoon tahini (sesame seed paste)
•¾ teaspoon ground cumin
•1 tablespoon Toasted sesame seeds

Cooking Instructions

1.
Preheat oven to 475°F. Place eggplant on a baking sheet and toss with 1/4 cup oil; season with salt and pepper. Roast until lightly charred and very tender, 20-25 minutes; let cool slightly. Chop eggplant (skin and all) until almost a paste.
25 min
2.
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.
5 min