2 large eggplants
½ cup tahini
3-4 garlic cloves, cooked in oil until soft and lightly golden brown
Juice of a lemon
¼ cup parsley, chopped
Olive oil, for garnish
Freshly cracked black pepper
Za'atar, for garnish
Crispy pita chips for serving on the side
Heat your oven to 450 degrees. Place the eggplant on a sheet tray and prick all over with a paring knife. Cook for 25 minutes, flipping halfway through cooking. Turn on broiler and char the eggplant for 5-6 until the skin starts to blacken. Remove and allow to cool enough to handle.
Scoop out the eggplant flesh and set over a colander to drain off excess liquid for 15-20 minutes. Transfer to a food processor. Add the tahini, garlic cloves and 1-2 teaspoons of their oil, lemon juice, parsley and 1 teaspoon of kosher salt. Process until smooth and well mixed. Taste for seasoning and salt.
Transfer to a serving bowl, top with a drizzle of olive oil, freshly cracked black pepper and Za'atar. Serve with crispy pita chips.