Grill the eggplant over a gas grill, rotating the eggplant until the skin is completely charred, about 5-10 minutes.* Let the eggplant cool and slice the eggplant in half lengthwise. Drain the liquid, scoop out eggplant pulp, then place into food processor.

Process the eggplant until smooth. Then add the garlic, salt, olive oil, tahini, lemon juice, and cumin and process once more. Lastly, add the the parsley and cilantro and pulse once more, or until reached desired consistency.

Enjoy puréed eggplant served in endive leaves, or on top of grilled or roasted eggplant slices, or in cucumber boats. You can also add to the inside of roasted zucchini “boats” (slice ends off zucchini and using a spoon, scoop middle out to create a “boat.” Roast in oven on 350°F for 15-25 minutes, or until zucchini is tender. Fill with eggplant purée and serve hot, room temp or chilled).

*In place of grilling, you can prepare the eggplant in the oven. Poke eggplant with a fork and place it on a foil-lined baking sheet. Cook at 450°F for about 20 minutes, or until the eggplant is soft and tender inside.