Instructions
Follow the steps and taste along the way.
Prepare the eggplant
Preheat the oven to 220 °C, using conventional top and bottom heat. Wash and dry the eggplant, then prick it in several places with the tip of a knife so it does not burst while baking.
Roast the eggplant
Place it on a baking sheet lined with parchment paper and roast for 40 to 45 minutes, turning it halfway through. It is ready when the skin is dark in places and the flesh is completely soft.
Scoop out the flesh
Let the roasted eggplant cool for 5 minutes, then cut it lengthwise and scoop the flesh into a bowl with a spoon. If a lot of liquid has collected, leave the flesh to drain in a sieve for 2 minutes.
Blend the sauce
Put the flesh in a blender. Add the tahini, lemon juice, crushed garlic, olive oil, salt, cumin, and black pepper. Blend until smooth, gradually pouring in the cold water as you blend.
Finish and serve
Taste the sauce: it should be creamy, slightly tangy, and appropriately salty. If it is too thick, blend in another 10 to 15 ml of water; if it needs more acidity, stir in 5 ml of lemon juice. Mix in the finely chopped parsley and serve warm.
