Smoked Eggplant and Tahini Dip with Spiced Beef

Instructions

1. 1

   Char the eggplants directly over an open flame on the stovetop or under a broiler until the skin is completely blackened and the flesh is very soft. This should take about 10-15 minutes, turning occasionally. Once charred, wrap the eggplants in aluminum foil and let them steam for 10 minutes.

   ~25 min
2. 2

   While the eggplants are steaming, heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

   ~8 min
3. 3

   Stir in the cumin, paprika, salt, and pepper into the ground beef. Cook for another 2 minutes until fragrant. Set aside.

   ~2 min
4. 4

   Once the eggplants are cool enough to handle, peel off the charred skin. Scoop the flesh into a blender. Add the tahini, minced garlic, lemon juice, and the remaining 1 tablespoon of olive oil.

   ~5 min
5. 5

   Blend until smooth and creamy. Season with salt and pepper to taste. If the dip is too thick, you can add a teaspoon of water at a time until desired consistency is reached.

   ~3 min
6. 6

   Spoon the eggplant dip into a serving bowl. Top generously with the spiced ground beef. Garnish with chopped fresh parsley.

   ~1 min