3 large eggplants
3 tablespoons tahini
Juice of 1 lemon
2 garlic cloves, peeled and crushed
2 tablespoons salt
Prick eggplants in several places with a knife or a fork to stop them from bursting during cooking and cook whole on a hot grill for 30 minutes, turning them to expose all sides.
When cooked the eggplants should have shriveled to about have their size. They should be soft to the touch. You can also microwave them about 6 minutes, or in the oven at high 350 for about 45 minutes. However, if you use microwave, or oven you will not get the smoky charred taste of the open fire cooking.
Cool eggplant under cold running water, peel and discard skin. While they are still hot, put the flesh in a colander to drain for 10 minutes.
Cut off and discard the stalks before putting eggplant in wide mixing bowl and mashing them with a masher or fork.
(If you prefer to use a food processor, be careful not to liquidize the eggplant. That's where lot of people make a mistake. No more than 3 to four turn should be enough to get the right consistency.)
Put tahini and salt in food processor and turn processor. Or add tahini and lemon juice to the eggplant you’ve hand blended. For the food processor, you can add the eggplant at this point. You want to control the blender or food processor to no more than 3 to 4 turns. You want a thick texture with the eggplant seed showing.
Pour the puree in a serving bowl.
Add mint leaves, parsley, or pomegranate seeds.
Add paprika and olive oil.
Serve with pita bread.