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- 1 1/2 lb. eggplant
- 2 cloves garlic, peeled
- 1/2 cup tahini
- 1/2 tsp. sea salt
- 1 tsp. smoked paprika
- 3 tbs. fresh lemon juice
Preheat the broiler and adjust the top rack of the oven so it’s 7 to 8 inches from the heat.
Place the eggplant on a sheet pan and pierce once with a fork. Broil for five minutes, then turn it and broil for five minutes more. Turn it once more and broil five minutes longer, until the skin is well charred. Place the hot eggplant in a glass container with a lid and cover tightly to steam it. After a few minutes, remove the lid and let the eggplant cool slightly, then scoop out the flesh and discard the skin.
Add the garlic to a food processor and process to mince. Add the cooled eggplant flesh and process until smooth. Scrape down the sides of the bowl and add the tahini, salt, and smoked paprika. Process until smooth; then, with the machine still running, pour the lemon juice through the feed tube and process until mixed.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman