3Tbl. Tahinisesame paste found in a jar in the International isle of the super market
3clovesminced garlic
juice of 1 lemon
3Tbl. Extra Virgin Olive Oil
2Tbl. fresh chopped parsley
dash of cumin
sea salt to taste
Instructions
Most important step: take a fork and prick the skin of each eggplant at least 10 times on both sides. This allows the steam to escape while it's cooking.
Roast on high about 4-6" from broiler.
Turn eggplant every 5 minutes until completely charred. This will take 45 - 60 minutes.
Remove them from the oven, let cool slightly.
Then cut in half and scoop out insides with a spoon.
Discard skins.
Put eggplant flesh in a medium bowl and mash with a fork.
Combine with all other ingredients until well blended and season with salt to taste.