The ingredients are 3 medium eggplants, ½ cup tahini paste, 1 ¼ teaspoons salt, 3 tablespoons lemon juice, 3 smashed garlic cloves, ¼ teaspoon cumin, 1 tablespoon extra-virgin olive oil, and a bunch of cilantro. He used chile powder instead of cumin. I could have used either parsley or cilantro. I had a heavy had with the salt and lemon juice.
I charred the eggplants under a broiler for several minutes. After the eggplants’ skin was charred, I baked them for 30 minutes at 370 degrees. The eggplants need to be soft.
I added all of the ingredients into the smashed up eggplants.
I stirred the ingredients and gave it a taste. I ended up adding a little extra salt and cumin. I ate it with pita. It stored well and didn’t discolor because of the lemon juice.
I would have preferred a smoother texture, but it was delicious. It was smoky from the cumin and fresh from the lemon juice and cilantro. It has a strong garlic kick as well.