Roasted Eggplant with Tahini

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Char the eggplants whole directly over the gas flame, turning, 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).

   Stove

   💡Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
2. 2
   Transfer to a bowl, cover tightly and leave 10–15 minutes.

   Bowl

   💡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.
3. 3
   Peel off the charred skin and drain off the liquid (leave the eggplant in a colander 15–30 minutes).

   Colander

   💡Drain the roasted eggplant 15–30 minutes: its bitter juices dilute the salad.

For the Tahini sauce

1. 4
   Mix the tahini, lemon juice and garlic and season with salt and black pepper.
2. 5
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡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.

To assemble

1. 6
   Arrange the eggplant on a plate and pour the tahini sauce over it.
2. 7
   Top with the olive oil.