Charred eggplant dip
Instructions:
- Preheat a grill to high temperature. Prick the eggplant several times with a fork to let steam escape as it cooks. Grill the eggplant, turning with tongs as needed, until the skin blackens and the inside collapses and softens, about 15 minutes, depending on the size of the eggplant. Transfer into a large bowl, cover tightly with plastic wrap, and set aside until cool enough to handle. Peel the eggplant. Discard the skin and any juices that collect in the bowl because they are usually bitter.
- Place the eggplant pulp in the bowl of a food processor. Add the garlic, tahini, lemon juice, and cumin and process until smooth. Transfer into a serving bowl and season with salt, pepper, and cayenne. Drizzle the oil over the top and sprinkle with the parsley. Serve at room temperature. Store covered and refrigerated for up to 3 days.