INGREDIENTS (Serves 4)

2 medium-sized eggplants

1/2 cup of raw tahini

1 tbsp. lemon juice

2 small cloves garlic, minced (cut very, very small)

salt, to taste

black pepper (optional), to taste

Olive oil, for garnish

parsley, for garnish

DIRECTIONS

With a fork, prick a couple holes in the eggplants.

Place on a grill or stove-top flame on medium heat for approximately 20

minutes, carefully turning every few minutes to blacken the skin evenly.
This makes a BIG mess on a stove, but it creates the most irresistible
smoky flavor. For a cleaner preparation and less smoky (but still smoky)
result, wrap the eggplants in aluminum foil a few times. The eggplants are
fully cooked when the skin is black and it feels soft when pressed with a
fork.

With tongs, carefully place the eggplants in a bowl of very cold ice-water
and let cool for 5 minutes. With your hands, remove the burnt skin. Lift the
eggplant from the water, letting the excess water drip back into the bowl.
Cut off the top of the eggplants and slice open. Remove as many seeds as
possible and let the liquid drip out. Cut into pieces and place in a mixing
bowl.

Add minced garlic, raw tahini, lemon juice, salt and pepper. Mash and mix
well with a fork. If it seems too liquidy, add more tahini.

Drizzle with olive oil and sprinkle fresh parsley before serving. Best served
with hot pita bread!