Equipment
Ingredients
Eggplant Base
- 2 globe eggplant, whole, unpeeled
Flavorings
- 60 g tahini, well stirred
- 45 ml lemon juice, freshly squeezed
- 2 garlic, minced to a paste
- 5 g kosher salt
Garnish
- 30 ml extra virgin olive oil
- 5 g fresh parsley, finely chopped
- 20 g pomegranate seeds
Nutrition (per serving)
Method
Place the whole eggplants directly onto the grates of a hot grill or over an open gas stove flame. If using an oven, set the broiler to 260C/500F. Turn occasionally until the skin is entirely charred and the flesh feels completely collapsed with zero resistance.
Transfer the charred eggplants to a bowl and cover with a plate. Let them rest until cool enough to handle, allowing the trapped steam to loosen the skins.
Gently peel the blackened skin away from the eggplant flesh. Discard the stem and all of the charred skin, ensuring no bitter black flecks remain.
Place the peeled eggplant flesh into a fine-mesh strainer set over a bowl. Let the excess bitter liquid drain away.
Transfer the drained eggplant flesh to a cutting board and roughly chop it with a knife until it resembles a coarse paste.
In a mixing bowl, vigorously whisk together the tahini, fresh lemon juice, minced garlic, and kosher salt until the mixture becomes pale, thick, and fully combined.
Add the chopped eggplant to the emulsified tahini mixture. Gently fold with a fork to incorporate, maintaining some of the chunky, rustic texture.
Spoon the puree into a shallow serving bowl, using the back of a spoon to create a circular swoosh. Drizzle generously with extra virgin olive oil and scatter the chopped parsley and pomegranate seeds over the top.
Chef's Notes
- Never use a food processor to mash the eggplant. The high-speed blade shears the seeds, releasing bitterness and creating a gummy, glue-like texture. Always chop or mash by hand.
- Whipping the tahini with the lemon juice and garlic before adding the eggplant helps emulsify the fats in the sesame paste, resulting in a lighter, fluffier, and more cohesive dip.
- For the deepest flavor, allow the finished puree to rest at room temperature for at least thirty minutes before serving. This brief resting period lets the raw garlic mellow and the smoky notes permeate the entire dish.
Storage
Refrigerator: 4 days — Cover tightly with a thin layer of olive oil on the surface to prevent oxidation.
