Serve at room temperature.
|Author:||Inspired by Williams Sonoma's Small Plates|
|1 large ||eggplant|
|1/4 cups ||tahini, plus more as needed|
|3 cloves ||garlic, minced|
|1/4 cups ||fresh lemon juice, plus more as needed|
|1 pinches ||ground cumin|
| ||salt,, to taste|
|1 tbsp. ||extra virgin olive oil|
|1 tbsp. ||fresh parsley, chopped |
|1/4 cups ||brine-cured black olives, such as kalamata|
- Prepare a medium-hot fire in a charcoal grill.
- Preheat an oven to 375°F.
- Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
- Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
- Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
- Remove from the oven, let cool slightly, and peel off and discard the skin.
- Place the eggplant flesh in a bowl.
- Using a fork, mash the eggplant to a paste.
- Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
- Season with salt, then taste and add more tahini and/or lemon juice, if needed.
- Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
- Drizzle the olive oil over the top and sprinkle with the parsley.
- Place the olives around the sides.