So, when I scoured the fridge to see what I could use to make something quick, I found a plump eggplant. It charred quickly on the gas burner. I was able to peel its skin off easily while still hot. I used a pair of tongs for that.Then I whisked the smoky pulp to a creamy consistency and added tahini, minced garlic, lemon juice, and salt. I didn’t blitz it in the blender, by the way, because I prefer this dip with a little texture. Dressed it with olive oil, paprika and parsley. (Sometimes I add cumin powder, sometimes not.) I was too lazy to peel a pomegranate to add the seeds for an extra something. Oh well, next time for sure. Toasted pita bread was perfect to scoop up the dip. What’s there not to love about a simple dish?