Roasted Eggplant Dip

Gloria Woodlock

1 large eggplant

1 Tbsp tahini

1 1-inch (2.5-cm) piece fresh ginger, peeled and grated

Juice of 1⁄2 lemon

1⁄2 tsp ground cumin

Kosher salt and freshly ground pepper

2 Tbsp pure maple syrup

Rose buds for garnish (optional)

To char the eggplant on a gas stove top: Turn on a burner to high heat. Place the eggplant directly on

the open flame and cook, turning with tongs, until the eggplant is charred on the outside and completely softened on the inside, about 6 minutes per side. Place the eggplant in a plastic bag for 10 minutes, then carefully peel away the charred skin and discard. Place the flesh in a bowl, discarding any large seed pockets.

To char the eggplant on an outdoor grill: Prepare a hot fire in a charcoal or gas grill. Place the eggplant on the grill and cook, turning with tongs, until the eggplant is charred on the outside and completely softened on the inside, about 6 minutes per side. Place the eggplant in a plastic bag for 10 minutes, then peel as directed above.

To char the eggplant in the oven: Preheat the oven to 450°F (230°C). Wrap the eggplant in aluminum foil and place in a baking dish. Roast until the eggplant is completely softened on the inside, about 30 minutes. Let cool in the foil for about 20 minutes, then unwrap and peel as directed above.

Use a fork to mash the eggplant flesh. Whisk in the tahini, ginger, lemon juice, and cumin and season generously with salt and pepper. Transfer to a serving dish, drizzle with the maple syrup, and garnish with rose petals, if desired. This dip is best made just before serving .

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