Eggplant and Tahini Dip

• 2 eggplants (about 1 1/2 pounds)
• 3 tablespoons tahini
• Juice of 2 lemons
• 3/4 to 4/5 cup strained Greek-style yogurt
• 2 garlic cloves, crushed
• Salt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped flat-leaf parsley

1. Prick the eggplants in a few places with a pointed knife to prevent them from exploding.
2. Turn them over the flame of the gas burner or a hot barbecue, or under the broiler, until the skin is charred all over (this gives them a distinctive smoky flavor) and they feel very soft when you press them.
3. Alternatively, place them on a sheet of foil on an oven tray and roast them in the hottest preheated oven for 45 to 55 minutes until the skins are wrinkled and they are very soft.
4. When cool enough to handle, peel and drop them into a strainer or colander with small holes.
5. Press out as much of the water and juices as possible.
6. Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes.
7. Adding a tiny squeeze of lemon juice helps to keep the puree looking pale and appetizing.
8. In a bowl, beat the tahini with the lemon juice (the tahini stiffens at first then softens), then beat in the yogurt.
9. Add the mashed eggplants, garlic to taste, and some salt.
10. Beat vigorously and taste to adjust the flavoring.
11. Spread the puree onto a flat serving dish and garnish with a drizzle of olive oil and a sprinkling of parsley.
12. My friend Kamal, whom I watched in his kitchen in Beirut, adds the juice of a bitter orange.
13. In this case, omit the yogurt.

eggplants, tahini, lemons, yogurt, garlic, salt, extra virgin olive oil, flatleaf

Taken from www.epicurious.com/recipes/food/views/eggplant-and-tahini-dip-373081 (may not work)