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Scale
- 1 Tablespoon olive oil
- 1 large Japanese eggplant, ends trimmed
- 1 garlic clove, minced or pressed
- 1⁄4 teaspoon kosher salt
- 1⁄4 bunch fresh flat-leaf parsley, finely chopped, long stems removed
- 2 Tablespoons tahini or 1/3 cup pulverized sesame seeds
- 2 Tablespoons fresh lemon juice
Instructions
- Preheat an outdoor grill. Brush the grill with the olive oil to prevent sticking.
- Grill the eggplant whole, turning occasionally, for 10 to 15 minutes. If the skin gets a little burned, it is perfectly fine. Let the eggplant cool.
- Cut the eggplant lengthwise in half. Scoop the flesh into a food processor and puree until smooth. Add the garlic, salt, parsley, and tahini and pulse to combine. Add the lemon juice a teaspoon at a time, tasting after each addition, until the desired tang is achieved. Transfer to a serving bowl. Refrigerate until ready to serve.