Ingredients

• 3 medium eggplants
• ½ cup tahini (sesame paste)
• 3 cloves garlic, peeled and smashed
• 1 Tbsp. olive oil, plus more to thin if needed
• 2 ½ tsp. salt
• 1/8 tsp. chile powder
• ¼ cup lemon juice
• Half bunch parsley or cilantro leaves
• Optional: fresh mint, and black pepper

Make it

1. Prick each eggplant a few times, place them on a baking sheet, and char them under the broiler, turning them until uniformly-charred. (If you have a gas stove, you can also char them by placing them directly on the flame of the burner.)
2. Preheat oven to 375 F. Roast for 20-30 minutes or until completely soft and easily poked with a paring knife.
3. Remove eggplants from oven, and let cool.
4. Split each eggplant and use a spoon to scrape out the pulp. Puree the pulp in a food processor or blender, adding the other ingredients in the order listed, until smooth.
5. Taste, and season with more salt and lemon juice, if needed. Drizzle with olive oil to serve.

Notes
It can be made and refrigerated for up to five days before serving. Great with crackers, bread, or pita chips!