Ingredients
- 1 medium eggplant, halved lengthwise
- ½ teaspoon kosher salt
- 5 ½ tablespoons olive oil, divided
- 1 bulb garlic
- ¼ cup tahini (sesame seed paste)
- 2 tablespoons lemon juice, or more to taste
- ¼ teaspoon ground cumin
- ⅛ teaspoon smoked paprika
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped fresh parsley
- ½ teaspoon lemon zest
Directions
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Sprinkle cut sides of eggplant with salt. Let stand for 20 to 30 minutes. Blot dry with paper towels.
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Preheat an air fryer to 400 degrees F (200 degrees C).
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Brush cut sides of eggplant with 1 tablespoon olive oil. Cut off the top 1/4 inch from the garlic bulb, exposing the cloves. Brush cloves with 1/2 tablespoon olive oil and wrap bulb in aluminum foil. Place eggplant and garlic in the air fryer basket.
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Cook in the preheated air fryer until eggplant and garlic are tender and eggplant is deep golden brown, 15 to 20 minutes. Remove and allow to cool, about 10 minutes.
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Scoop flesh from eggplant and place into the bowl of a food processor. Add tahini, lemon juice, 4 cloves of roasted garlic (reserve remaining roasted garlic for another use), remaining 4 tablespoons olive oil, cumin, and paprika; pulse to a moderately smooth consistency. Top with feta cheese, parsley, and lemon zest.
