Screen Shot 2019-04-23 at 11.47.58 AM


1 large eggplant
2 tablespoons tahini
1/2 lemon
2 tablespoons olive oil
Sea salt
Crushed chili pepper

On a gas stovetop, place eggplant directly onto the fire. Let sit until skin begins to char, continue to turn and let sit on fire as each side chars. Once each side is significantly charred the eggplant should start to shrink. That’s when you know it’s done; with tongs, transfer to a shallow bowl. Let cool. Then drizzle olive oil and tahini and mash with a fork. Don’t use a blender or food processor- you want it chunky! Season with salt and chili pepper. Serve with crudités or crusty bread.