Bengali-Inspired Babaganoush

• 1 medium-sized eggplant (about 3/4 pound)
• 3 tablespoons mustard oil (see headnote)
• 2 tablespoons tahini
• 1 teaspoon cumin
• Salt, to taste
• 1 small red onion, finely chopped
• 1 Serrano chile, minced
• 1 tomato, diced
• 2 tablespoons finely chopped cilantro
• 2 tablespoons finely chopped mint
• 2 tablespoons fresh lime juice (about 1 medium lime)
• Sesame seeds, to garnish (optional)

1. Place the eggplant on an open flame (grill or a gas stovetop works), and cook the eggplant, turning as needed, until the outer skin is charred and crackling.
2. Remove and set aside to cool. When you can handle it, carefully remove the outer skin, taking care to remove the smaller pieces.
3. Scoop out the flesh with a spoon, place in a mixing bowl, and mash well. Add in the mustard oil and the tahini and mix well until smooth.
4. Add in the cumin and salt.
5. Mix in the red onion, Serrano chile, tomato, cilantro, and mint. Stir in the lime juice.
6. Let the mixture rest for about 15 minutes so the flavors combine.
7. Sprinkle with the sesame seeds, if using, and serve immediately with warm bread or pita chips.

eggplant, mustard oil, tahini, cumin, salt, red onion, serrano chile, tomato, cilantro, mint, lime juice, sesame seeds

Taken from food52.com/recipes/36185-bengali-inspired-babaganoush (may not work)