Fire-Scorched Whole Eggplant with Blistered Jalapeño Zhug, Silky Tahini Pool, and Crispy Coriander Chickpeas

Instructions

1. 1

   Turn two gas burners on your stove to medium-high. Place 2 whole medium Italian or globe eggplants and 2 whole jalapeños directly on the grates. Char them over the open flame, turning occasionally with metal tongs. The jalapeños will take about 5 minutes to blacken. The eggplants need 12-15 minutes until they are entirely blackened and have collapsed into themselves. Don't rush this; we want that deep, intoxicating smoke.

   15 min

   Tip: If you don't have a gas stove, you can broil them on high, placing the pan as close to the heating element as possible. It won't have quite the same campfire magic, but it works!

2. 2

   While the vegetables are charring, heat 3 tbsp olive oil in a wide skillet over medium heat. Add 1 can (15oz) canned chickpeas (make sure they are completely dry, or they'll spit!). Pan-fry them, tossing occasionally, until they start to turn golden and form a crispy exterior.

   12 min

   Tip: Moisture is the enemy of crunch. Pat those chickpeas dry with a clean kitchen towel until they are bone-dry.

3. 3

   Once the chickpeas are crispy, stir in 1 tsp ground coriander, 1/2 tsp smoked paprika, and 1/2 tsp kosher salt. Let the spices toast in the oil for 1 minute until fragrant. Remove from heat immediately and stir in 2 tbsp toasted sesame seeds. Set aside to cool and crunch up further.

   2 min

   Tip: Off the heat is best for sesame seeds so they don't burn.

4. 4

   Using tongs, transfer your charred eggplants and jalapeños to a large bowl and cover tightly with plastic wrap or a heavy plate. Let them steam. This step is non-negotiable—it loosens the blackened skins from the tender flesh, making them infinitely easier to peel.

   10 min

   Tip: Leave them alone! They need the trapped steam to do the work.

5. 5

   While the vegetables steam, grab a medium bowl to make your tahini pool. Whisk together 1/2 cup raw tahini paste, 2 tbsp lemon juice, 1 finely grated garlic clove, and 1/4 tsp kosher salt. It will seize up and look stiff—don't panic! Slowly whisk in 1/4 cup ice water, a tablespoon at a time, until the tahini magically transforms into a pale, silky, pourable sauce.

   5 min

   Tip: Ice water is the chef's secret for tahini that whips up light and fluffy like a cloud rather than turning heavy and oily.

6. 6

   Gently rub the charred skins off the steamed jalapeños (leaving a few specks of char is actually lovely for flavor). Cut off the stems. Toss them into a food processor with 1 cup fresh cilantro, 1/2 cup fresh parsley, 1 tsp cumin seeds, 1/4 cup olive oil, 1 tbsp lemon juice, and the remaining 1/4 tsp kosher salt. Pulse until it forms a chunky, brilliant green zhug.

   5 min

   Tip: I like this somewhat textured, so don't blend it into a complete purée. We want to see those little flecks of herbs.

7. 7

   Gently peel the blackened skin off the eggplants. I do this under a tiny trickle of cold water if they're sticky, but try not to wash away that smoky flavor. Keep the green stems attached for drama! Transfer the naked eggplants to a large serving platter and use a sharp knife to score a deep slit down the middle of each. Fan the flesh outwards like a little boat.

   5 min

   Tip: The eggplants will be incredibly soft, so be gentle when moving them to your beautiful platter.

8. 8

   Time to paint the plate! Season the exposed eggplant flesh with 1/2 tsp flaky sea salt. Pour your silky tahini in a generous, luxurious pool all around the eggplants. Spoon the blistered-jalapeño zhug directly over the split eggplant flesh. Shower the entire platter with the crispy spiced chickpeas and 1/4 cup pomegranate seeds. Serve immediately with a stack of warm, fluffy pita.

   3 min

   Tip: Encourage your guests to drag their pita right through the tahini, picking up a bit of the smoky eggplant, a dollop of spicy zhug, and the crunchy chickpeas in one perfect bite.