Adapted from David Lebovitz
3 medium-sized eggplant
1/2 c. (130g) tahini (sesame paste)
1 1/4 tsp. coarse salt
3 Tbsp. freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 tsp. chile powder
1 Tbsp. olive oil
a half bunch picked flat-leaf parsley or cilantro leaves
Heat oven to 375°F.
Poke through the skin of each eggplant a few times with a fork or a toothpick. Place the egg plants directly on the flame of a gas burner and char. As the skin blackens, turn so that eggplants become uniformly cooked on the outside. Alternately, if you do not have a gas stove, char eggplants using the broiler setting on the oven.
Place charred eggplants onto baking sheet and roast for 20-30 minutes in oven. Remove when completely soft and allow to cool.
Cut the eggplants in half and scrape soft pulp into blender. Puree with the remaining ingredients until smooth.
Season with salt pepper and additional lemon juice. Serve drizzled in olive oil accompanied by crackers, pita chips or sliced baguette.