If I were a vegetable, I would like to be an eggplant. This recipe is in fact included in my advanced directive.
Charred Eggplant and Tahini Spread
Adapted from Bon Appetit 2014
1 large eggplant, cut lengthwise into quarters
¼ cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 clove garlic finely grated
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon tahini (sesame seed paste)
¾ teaspoon ground cumin
Toasted sesame seeds
Preheat oven to 475°. Place eggplant on a baking sheet and toss with ¼ cup oil; season with salt and pepper. Roast until lightly charred and very tender, 20–25 minutes; let cool slightly. Chop eggplant (skin and all) until almost a paste.
Mix eggplant in a medium bowl with garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Drizzle with oil and top with sesame seeds. This goes great with rye bread.
Ah, the eggplant. So misunderstood. So tragically underestimated. And yet, so earnest.