This recipe combines flame-charred eggplant with rich tahini, fresh lemon juice, garlic, and olive oil for a velvety, tangy spread. Blended until smooth and finished with a sprinkle of za’atar, it’s perfect as a dip for warm pita, a spread for sandwiches, or a flavorful addition to any mezze platter. Thank you to our Full Season Farm Management Intern, Izzy, for making this recipe!
Ingredients
– 2 Eggplants
– 1/2 Cup tahini
– 1/3 Cup olive oil
– 2 Cloves garlic, crushed with salt
– 2 Lemons, juiced
– 1/4 tsp za’atar
Directions
- Poke the skin of the eggplant several times with a knife and coat it in oil
- Char the skin on a grill and cook until the interior is fully soft. (Use a fork to check tenderness)
- Peel off the skin and drain any excess juices.
- Mash to a purée with a fork
- In a blender or food processor, add eggplant, tahini, garlic, olive oil, lemon juice, pepper, and salt, then blend till well incorporated and smooth
- Place in a bowl and garnish with Zatar