You can leave it chunky or you can give it a whirl in your food processor - I like it better when it's more creamy than chunky, but don't put the herbs in until after if you choose to go that route :)
Hope you like it!
1 large eggplant
1.5 Tablespoons Tahini (I use Krinos - I've tried a couple but this is the only one I'll buy)
1 large garlic clove, minced
1/3 cup minced shallot
1/4 cup fresh lemon juice
2 Tbsp high quality EVOO
kosher salt and fresh cracked black pepper to taste
3 Tbsp chopped cilantro
1. Preheat oven to 400 degrees
2. Cut eggplant in half lengthwise. Place, cut side down, on shallow roasting pan. Prick the skin a few times with a fork and roast 30 mn or until they're soft. Transfer to a plate and let cool.
3. In a large bowl mix remaining ingredients (except cilantro) until combined. Spoon the eggplant out of the skin and mince. Add to bowl and season to taste. Alternately, put all ingredients in food processor and pulse a few times.
4. Add fresh chopped cilantro and stir to combine or leave on top so it looks pretty :)
Serve with pita bread, chips, veggies, etc.