SMOKY EGGPLANT & TAHINI DIP

Begin by preheating the oven to 425°F. Take one large globe eggplant, slice it in half lengthwise, and place it cut-side down on a baking sheet alongside two large cloves of garlic. Drizzle them with a 1/4 cup of olive oil, ensuring they are well coated. Sprinkle a generous amount of salt and pepper over them, enhancing their flavors. Roast in the oven until the eggplant is charred and exceptionally tender, which usually takes around 35-40 minutes.

Once the roasted components have cooled down, scrape the flesh of the eggplant, including the charred bits and even some of the skin – they all contribute to the depth of flavor. Add this to the bowl of a food processor. Introduce two cloves of our Garlic Confit, 1 tablespoon of fresh lemon juice, 3 tablespoons of tahini, 3/4 teaspoon of ground cumin, and, if you desire a hint of tanginess, 1/4 teaspoon of sumac (optional). Blend this mixture until it achieves a smooth and creamy consistency.

Scoop the dip into a serving bowl. As a finishing touch, garnish it with 2 tablespoons of minced parsley and a gracious drizzle of extra virgin olive oil. For those who appreciate an extra sprinkle of za'atar, now is the time to add it.