Matthew Ravenscroft’s Charred Eggplant and Lemon Dip

Ingredients

1 eggplant, cut in half lengthwise and scored

4 Tbs olive oil, divided

1 lemon, ½ cut into slices, the other half saved for seasoning

4 garlic cloves

1 Tbs tahini (we’re using smoked tahini from Parallel)

for the garnish:

1 Tbs olive oil

chopped herbs (your pick)

pomegranate seeds

sesame seeds

Preparation

1. Set oven to broil at 500F, thoroughly season your eggplant with olive oil and salt then tuck garlic and lemon slices into the cuts you’ve already made.
2. Roast eggplant for 20 minutes, until blackened and soft (kind of like an overripe banana).
3. Put eggplant in blender (or food processor – if you don’t have either of these, scoop the soft flesh out of the eggplant and put it in a bowl) and combine with 1 Tbs tahini, 2 Tbs olive oil, salt, ½ lemon worth of juice (and if you have a zester, add some of that in).
4. Blend until smooth, adjust seasoning and place in serving bowl to cool entirely.
5. Garnish with (in this order) a glug of olive oil, some finishing salt, cracked black pepper, herbs, pomegranate seeds and sesame seeds.