from Inspired Taste
2 medium eggplants (about 2 pounds or 900 grams)
1/4 cup (60 ml) tahini (sesame paste)
1/4 cup (60 ml) lemon juice
2 to 3 garlic cloves, finely minced (see note)
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
2 tablespoons chopped fresh parsley leaves
1 tablespoon olive oil, optional
1. Adjust an oven rack to the middle position and turn broiler on. Line a baking sheet with aluminum foil.
2. Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast.
3. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
4. Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F. Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled.
5. Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.
6. Split the eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins). Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. (If you prefer a smoother texture, place all ingredients in a food processor and process until smooth.) Cool to room temperature then stir in parsley and drizzle the top with olive oil.