Ingredients:

• 2 medium eggplants, roasted
• 1/3 cup tahini
• 3 cloves garlic roasted
• 2 whole fresh lemons, juiced or more to taste
• 1 tsp cumin
• 1/2 tsp salt or more to taste
• Extra virgin olive oil
• Fresh parsley for garnish (optional)

Instructions:

• Roast the eggplant. For this recipe, it is preferable to roast it over an open flame, as it will enhance the smoky flavor.
• When it's cool enough to handle, discard the skin, place the roasted eggplant pulp into a bowl and reserve the cooking liquid.
• Finely chop the eggplant with a wooden eggplant chopper (or just mash it with a fork) until it's fine and creamy. Avoid using a food processor in this recipe, as it would break the eggplant seeds, which would alter the traditional consistency.
• Mash the roasted garlic and add it in. Add half of the cooking liquid, tahini, fresh lemon juice, cumin, salt, and 1 tbsp extra virgin olive oil to the bowl. Mix until well combined. Add more cooking liquid, tahini or salt, if desired.
• Lightly drizzle the surface with extra virgin olive oil and garnish with fresh parsley, if desired. Store refrigerated in an airtight container.