1 small globe eggplant
2 tbsp olive oil
1 green chili, minced
4 garlic cloves, coarsely chopped
salt to taste
½ lb tomatoes, coarsely chopped
tahini to taste
tongs
chopping board
measuring cups and spoons
sharp knife
medium skillet
ovenproof baking dish, I use my pyrex
COOK the eggplant on all sides over a high open flame until the skin is charred and the flesh is cooked but still firm (use tongs or place eggplant on a metal skewer)
PEEL the skin from the eggplant once it's cool to the touch
SLICE eggplant into a fan, leaving the stem intact
PREHEAT the broiler
HEAT the olive oil in a medium skillet over medium heat
ADD the sliced chili and sauté until golden around the edges
ADD the garlic and sauté until fragrant, about 1 minute
ADD the tomatoes, season with salt, and let stand for 1 minute without stirring, then cook until a thick sauce forms
POUR the tomato mixture into an ovenproof baking dish
LAY the eggplant onto the tomato mixture and scoop up some of the tomato mixture atop the eggplant
BROIL until eggplant is scorched, 10 to 15 minutes
GARNISH with tahini and serve immediately