Name: Charred Eggplant and Tahini Spread
Yield: Makes 1½ cups
Ingredients: 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

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Danny Kim

Quick and easy, this eggplant recipe gets a nutty boost from tahini.

Recipe notes