Makes about 2 cups
Ingredients
1 large globe eggplant or 4-5 smaller Italian, Chinese or Japanese eggplant, whole
1/4 cup olive oil, plus more to oil the eggplant before grilling
Salt and freshly ground pepper
1 teaspoon ground cumin
Pinch cayenne pepper
1/4 cup sesame tahini
2 cloves garlic, minced
1/4 cup chopped parsley
Juice of 1 lemon
Directions
Place a small grill rack over an open burner set on medium-low heat, or heat a grill to medium-low heat.
Lightly oil and salt and pepper the eggplant. Cook the eggplant until charred and soft, turning occasionally, about 40 minutes for the globe eggplant, about 15 minutes for the smaller eggplant.
When the eggplant are cool enough to handle peel the charred skin and discard. Transfer the flesh to small bowl and mash with a fork. Add the olive oil, cumin, cayenne, tahini, garlic, parsley, lemon, and salt and pepper to taste.
Serve at room temperature with warm pita or grilled bread.
