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



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