Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.
(SERVES 4)
INGREDIENTS
8 cloves garlic, unpeeled
2 medium eggplants
⅓ cup fresh lemon juice
¼ cup plus 2 tbsp. tahini
2 tbsp. mayonnaise
1 tbsp. finely chopped parsley
1 tsp. ground cumin
1 tsp. paprika
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
Place garlic and eggplants on a foil-lined baking sheet, and broil until tender and charred all over, about 10 minutes for garlic, and about 40 minutes for eggplant. Peel and seed eggplants, and mash flesh with peeled garlic, juice, tahini, mayonnaise, 2 tsp. parsley, the cumin, paprika, and salt and pepper in a bowl; sprinkle with remaining parsley.
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