Steps
- Cut a small slit in 2 small globe eggplants. Roast over a medium-high gas flame or on a hot grill, turning with tongs every 5 minutes, until charred outside and collapsed inside, about 20 minutes.
- Place in a colander over a bowl. Split open, let cool, and press gently to drain excess liquid. Remove the skins and stems.
- Mash the flesh with a fork. Mix with ¼ cup of tahini, the juice of 1 lemon, 1 minced garlic clove, and 1 teaspoon of sumac. Season with salt and black pepper.
- Chill for 30 minutes. Spoon into a bowl, drizzle with olive oil, and scatter with chopped parsley.