The most difficult part is being patient while the eggplants brown on the grill. This is a great dish to make the day before. The flavors really come together nicely overnight. And the next day, there's no waiting!
Burnt Eggplant with Tahini adapted from www.bonappetempt.com
2 medium-sized eggplants
1/2 cup tahini paste
1/3 cup water
2 tablespoons lemon juice (or more to taste)
2 garlic clove crushed
nice handful of parsley, chopped
a little olive oil to finish
salt and pepper
flatbread or baguette, to serve
1) On a grill (or stove top) brown your eggplants until the skin is burned, turning frequently. When done, take off heat, and cover with a plastic bag. This will make peeling the skin easier.
2) When cool enough to handle, peel and scoop the flesh into a colander. If there are too many seeds at the center, discard some. Leave to drain for at least 30 minutes. (I skipped this step several times and didn't notice a difference.)
3) Chop the eggplant flesh roughly and transfer to a medium mixing bowl. Add the tahini, water, lemon juice, garlic, parsley and some salt and pepper; mix well with a whisk. Taste and adjust the seasoning.
4) Before serving, drizzle with olive oil and sprinkle paprika on top.
This dish keeps well in the fridge for a couple of days.