Ingredients

• 1 large eggplant, cut lengthwise into quarters
• 1/4 cup olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1 clove garlic finely grated
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon tahini (sesame seed paste)
• 3/4 teaspoon ground cumin
• Toasted sesame seeds

Instructions

1. Preheat oven to 475°F. Place eggplant on a baking sheet and toss with 1/4 cup oil; season with salt and pepper. Roast until lightly charred and very tender, 20–25 minutes; let cool slightly. Chop eggplant (skin and all) until almost a paste.
2. Mix eggplant in a medium bowl with garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Drizzle with oil and top with sesame seeds.