Fire Roasted Eggplant Babaganoush

Ingredients

• 1 large eggplant
• 1 tablespoon store-bought tahini
• Juice of 1/2 a lemon
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon zaatar
• Garnish: sprinkle with paprika and herbs

Instructions

1. 1

   Fire roast the eggplant using a stovetop flame on low to medium heat.

2. 2

   Place the whole eggplant over the fire.

3. 3

   Using tongs (be extra careful with safety here) rotate the eggplant to ensure all sides get a few minutes to soften. You will start to see the eggplant shrivel and some of the skin blacken and burn. This creates the desired consistency.

4. 4

   Once the eggplant has been roasted on all sides remove from the fire, set aside and cool.

5. 5

   When cool enough to handle, remove the skin. It should peel right off easily.

6. 6

   Mash the pulp of the eggplant in a bowl.

7. 7

   Stir in tahini, lemon juice, salt, pepper, and zaatar.

8. 8

   Sprinkle with paprika and fresh herbs, if using.