TS 1

Images via Tory Sport


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

TS 4

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. For those with a non-gas stove, preheat oven to 450 degrees. Poke fork holes throughout eggplant and place on sheet pan. Put into the oven on the middle shelf. Roast for 30-40 minutes, depending on the size of your eggplant. It should begin to shrivel and be easily pierced by your fork. For the final 5 minutes, place directly under the broiler so skin begins to char. 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!

TS 3

TS 2