Ingredients

• 2 large eggplants (2 1/2 lb total)
• 1/4 cup well-stirred tahini (Middle Eastern sesame paste)
• 2 to 3 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon ground cumin
• 1to 1 1/2 teaspoons salt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh parsley
• Accompaniment: toasted pita wedges

Instructions

1. Prepare grill for cooking.
2. Grill eggplants on a rack set 4 inches over glowing coals, turning every 10 minutes, until charred all over and very soft, 20 to 35 minutes. (Or broil in a shallow baking pan about 6 inches from heat, turning occasionally.) Cool eggplants.
3. Discard charred skins and tough stem ends and purée eggplants in a blender with tahini, garlic paste, lemon juice, cumin, and salt until combined well. Season with more salt if necessary.
4. Transfer to a plate or bowl, then drizzle with oil and sprinkle with parsley.