How long does it take to make Eggplant with Tahini?

Char a whole eggplant over the flame until the skin is black and the flesh is completely soft, about 20–30 minutes, turning: that's how it gets its smoky flavor.

1 hr 27 minTotal

52 minActive time

35 minSetting

Step by Step

#	What to do	How long
1	Char the eggplants whole directly over the gas flame, turning	45 min
2	Transfer to a bowl, cover tightly and leave 10–15 minutes	12 min
3	Peel off the charred skin and drain off the liquid (leave the eggplant in a colander 15–30 minutes)	22 min
4	Chop the eggplant flesh with a knife	3 min
5	Mix the tahini, lemon juice and garlic and season with salt	1 min
6	Gradually add cold water while stirring	1 min
7	Gently mix the eggplant with the tahini sauce	1 min
8	Top with the olive oil and parsley	1 min

How to Tell It's Done

until the skin is black and blistered on all sides and the flesh is completely soft (eggplants: 20–30 minutes, about 10 minutes per side)
until the sauce is smooth, pale and pourable

Tips

Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
Drain the roasted eggplant 15–30 minutes: its bitter juices dilute the salad.
When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.

Common Mistakes

Chop with a knife, not a blender: that way fibers and chunks remain, and the texture doesn't turn to mush.

More Ways

Leave the peeled eggplant in a colander until the liquid stops dripping, even an hour: the liquid thins the tahini.
About half a cup of raw tahini for two eggplants, with lemon and a clove of garlic, and cold water to the consistency of pancake batter.

The full recipe: Eggplant with Tahini →