Eggplant and Tahini Spread

1. 1

   Prepare grill for cooking.

2. 2

   Grill eggplants on a rack set 4 inches over glowing coals, turning every 10 minutes, until charred all over and very soft, 20 to 35 minutes.

3. 3

   (Or broil in a shallow baking pan about 6 inches from heat, turning occasionally.)

4. 4

   Cool eggplants.

5. 5

   Discard charred skins and tough stem ends and puree eggplants in a blender with tahini, garlic paste, lemon juice, cumin, and salt until combined well.

6. 6

   Season with more salt if necessary.

7. 7

   Transfer to a plate or bowl, then drizzle with oil and sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.