- 2 globe eggplants, about 1 pound each
- 2 cloves garlic
- 1/4 cup tahini
- olive oil
- juice of 1 lemon
- salt and pepper
- Preheat a grill or oven to 400°F. Cut eggplants in half lengthwise. Brush all sides with olive oil and prick skin in several places. Grill, turning, until flesh is very soft and skin is darkened, about 15 minutes. Or, place cut side down on a foil lined baking sheet and roast until very tender, 35-40 minutes.
- Scoop eggplant flesh into a blender or food processor. (Discard skin). Add garlic, tahini and lemon juice. Whirl until nearly smooth. Season with salt and pepper.