Smoky Eggplant Spread

• 3 medium eggplants, about 2 pounds
• Salt
• 1/4 cup tahini paste
• 1/4 cup lemon juice
• 4 garlic cloves, mashed to a paste
• 18 teaspoon cayenne
• 1/2 teaspoon cumin seed, toasted until fragrant and coarsely ground
• 3 tablespoons olive oil
• 1/2 teaspoon paprika
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped mint
• Pita or other flatbread, for serving (optional)

1. Prepare a charcoal fire or heat the broiler.
2. Pierce eggplants here and there with the point of a paring knife.
3. Place eggplants 2 inches from heat source.
4. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes.
5. Set aside until cool enough to handle.
6. Slice eggplants in half lengthwise and lay skin side down on a cutting board.
7. Carefully scrape away flesh with a knife and put it in a colander.
8. Discard burned skins.
9. Do not rinse eggplant flesh a few bits of remaining char is fine.
10. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
11. Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy puree.
12. (For a more rustic spread, beat with a whisk instead.)
13. Taste and adjust salt and lemon juice if necessary.
14. Transfer mixture to a shallow serving bowl.
15. Just before serving, stir together cumin and olive oil, and spoon over the mixtures surface.
16. Sprinkle with paprika, parsley and mint.
17. Serve with warm pita cut into triangles if desired.

eggplants, salt, tahini paste, lemon juice, garlic, cayenne, cumin, olive oil, paprika, parsley, mint, other flatbread

Taken from cooking.nytimes.com/recipes/1016709 (may not work)