Charred Eggplant And Tahini Spread

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Bon Appetit
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1 large eggplant, cut lengthwise into quarters

¼ cup olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

1 clove garlic finely grated

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1 tablespoon tahini (sesame seed paste)

¾ teaspoon ground cumin

Toasted sesame seeds

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