Serve this smoky dip with fluffy pita bread or crisp crackers.
3 medium eggplants
4 tablespoons extra-virgin olive oil, plus extra to serve
2 cloves garlic
1 tablespoon best-quality tahini
zest ½ lemon
juice 2 lemons
sea salt and ground pepper, to taste
sumac, to sprinkle over
small handful curly parsley, finely chopped
½ small tomato, deseeded and chopped, optional
Preheat the oven to 180°C (see Cook’s note).
Cut the eggplants in half lengthways and toss with 2 tablespoons of the olive oil. Arrange on a baking tray, flesh side up, and bake for around 45 minutes, or until soft. Remove the eggplant from the oven and set aside to cool. Once cool, scoop out of the flesh and set aside. Peel and grate the garlic into a medium-sized bowl. Add the tahini, remaining 2 tablespoons olive oil, eggplant, lemon zest and lemon juice to the bowl. Use a whisk or spatula to combine all the ingredients and season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with sumac and parsley, top with tomato, if using, and drizzle with extra olive oil.
Cook’s note: You can also grill the eggplant on the stove or a barbecue grill instead of baking it.