Easy Skillet Eggplant Spread with Tahini and Lemon

Ingredients

• 7 oz (200 g) eggplant
• 1 tbsp (15 ml) extra-virgin olive oil
• 1 tbsp (15 g) tahini
• 2 oz (60 g) plain Greek yogurt, 0%
• 1 tbsp (15 ml) lemon juice
• 1 tsp (2 g) lemon zest
• 2 (6 g) garlic cloves
• 1 tsp (2 g) zaatar

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Method

1. Dice the eggplant small, turn it in the olive oil in a covered 12-inch (30 cm) skillet and cook over a medium-low heat 10 minutes, stirring now and then, until soft and collapsed.
2. Drain the cubes in a sieve 10 minutes, then mash with a fork, the flesh left in shreds, never a blender.
3. Beat in the tahini, lemon juice and lemon zest with the grated garlic, then fold the plain Greek yogurt through, left marbled. It tightens as it sits cold.
4. Spoon into a wide dish, press a well in the middle for the oil to pool and scatter the zaatar round the rim. Three days cold, stirred before serving, with grilled lamb, roast peppers or raw fennel.