Yield: 524 grams (about 2 cups)
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Eggplant, roasted, charred (1,360 grams or 3 pounds raw will yield the required amount) | 446 | scant 2 cups |
| Garlic, roasted | 16 | 3 or 4 large cloves |
| Tahini | 9 | 1 tablespoon |
| Honey | 12 | 1 teaspoon |
| Lemon juice, fresh | 14 | 1 tablespoon |
| Salt, fine | 9 | 1½ teaspoon |
| Cayenne pepper | 1 | ¼ teaspoon |
| Cilantro leaves | 17 | ½ cup |
| Cilantro, fresh, minced, for garnish | ||
| Smoked paprika or cayenne pepper, for garnish | ||
| Olive oil, for garnish | ||
| Honey, for garnish |
PREPARE
Begin with 2 large eggplants, about 1½ pounds (680 grams) each.
Deeply pierce the skin of the eggplants a few times with a knife.
Char in a fireplace, on a woodstove, under the broiler in the oven (cut in half; place cut side down on a lined sheet pan), or on a hot grill.
Cook until the skin is well charred and blistered and the flesh is fully tender.
Let cool until you can handle them, then scrape out the insides and discard the skin.
PROCESS
Put the garlic, tahini, honey, lemon juice, salt, and cayenne in a food processor fitted with a cutting blade. Puree until smooth.
Add the roasted eggplant and cilantro leaves and pulse briefly to combine. Check the seasoning and adjust to taste.
Serve with a garnish of fresh minced cilantro, cayenne or smoked paprika, olive oil, and a generous drizzle of honey.