Directions

1. Char the eggplants: Place directly on a gas flame over medium-high heat for 12–15 minutes, turning every 2–3 minutes until the skin is blackened and the flesh is very soft. Alternatively, broil on a baking sheet or grill over open flame, turning as needed. Let cool. (You can char the eggplants up to a day in advance; cover and refrigerate.)

2. Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and smoked salt.

3. Prepare the eggplants: Gently peel away the burnt skin, leaving the stem and base intact for presentation.

4. Plate: Arrange the eggplants on a serving dish. Use a fork to gently spread the soft flesh across the plate.

5. Assemble: Spoon tahini over the eggplants, followed by the lemon dressing.

6. Finish: Sprinkle with red onion, chopped cilantro, and Urfa chili to taste.

7. To serve: Enjoy at room temperature, or refrigerate peeled eggplant up to a day ahead. Bring to room temperature before assembling and serving with fresh bread.