This is a smoky but sweet eggplant dip probably unlike any you’ve tasted before. If you have a gas stove, I recommend charring the eggplant directly on the open flame. An outdoor grill is also a good way to achieve the smoky flavor. But don’t worry if you don’t have either. You can roast the eggplant in a hot oven and you’ll still get an extra kick of smokiness from the cumin. This dip is fantastic served with pita chips or crudités. Makes about 1 cup (6 ounces/185 grams)
Gas stove top directions: Turn on a burner to high heat. Place the eggplant directly on the open flame and cook, turning with tongs, until the eggplant is charred on the outside and completely softened on the inside, about six minutes per side. Place the eggplant in a plastic bag for 10 minutes, then carefully peel away the charred skin and discard. Place the flesh in a bowl, discarding any large seed pockets.
Outdoor grill directions: Prepare a hot fire in a charcoal or gas grill. Place the eggplant on the grill and cook, turning with tongs, until the eggplant is charred on the outside and completely softened on the inside, about six minutes per side. Place the eggplant in a plastic bag for 10 minutes, then peel as directed above.
Oven directions: Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius). Wrap the eggplant in aluminum foil and place in a baking dish. Roast until the eggplant is completely softened on the inside, about 30 minutes. Let cool in the foil for about 20 minutes, then unwrap and peel as directed above.
Use a fork to mash the eggplant flesh.
Whisk in the tahini, ginger, lemon juice, and cumin and season generously with salt and pepper.
Transfer to a serving dish, drizzle with the maple syrup, and garnish with rose petals, if desired.
This dip is best made just before serving but will keep in an airtight container in the fridge for up to two days.