Ingredients
2
large eggplants (2 1/2 lb total)
1/4
cup well-stirred tahini (Middle Eastern sesame paste)
2
to 3 garlic cloves, chopped and mashed to a paste with 1/2 tsp salt
2
tbsp extra-virgin olive oil
1
tbsp chopped fresh parsley
Accompaniment: toasted pita wedges
Directions
1.
Prepare grill for cooking.
2.
Grill eggplants on a rack set 4 inches over glowing coals, turning every 10 minutes, until charred all over and very soft, 20 to 35 minutes. (Or broil in a shallow baking pan about 6 inches from heat, turning occasionally.) Cool eggplants.
3.
Discard charred skins and tough stem ends and purée eggplants in a blender with tahini, garlic paste, lemon juice, cumin, and salt until combined well. Season with more salt if necessary.
4.
Transfer to a plate or bowl, then drizzle with oil and sprinkle with parsley.
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