Bonberi

On a gas stovetop, place eggplant directly onto the fire. Let sit until skin begins to char, continue to turn and let sit on fire as each side chars. Once each side is significantly charred the eggplant should start to shrink. That’s when you know it’s done; with tongs, transfer to a shallow bowl. For those with a non-gas stove, preheat oven to 450 degrees. Poke fork holes throughout eggplant and place on sheet pan. Put into the oven on the middle shelf. Roast for 30-40 minutes, depending on the size of your eggplant. It should begin to shrivel and be easily pierced by your fork. For the final 5 minutes, place directly under the broiler so skin begins to char. Let cool and mash with fork. Whisk together tahini and ice water until smooth. Drizzle mixture over, followed by minced or grated garlic, then drizzle olive oil. Season with salt and pepper and chopped parsley. Serve with crudités or crusty bread!