Ingredients

• 2 medium eggplants, (about 1 pound each)
  
• 4 cloves garlic, unpeeled
  
• 1/4 cup lemon juice
  
• 2 tablespoons tahini, (see Note)
  
• 1-1/4 teaspoons salt
  
• Extra-virgin olive oil, for garnish
  

1. Preheat grill to high. Prick eggplants all over with a fork.
   
2. Thread garlic cloves onto a skewer.
   
3. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes.
   
4. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
   
5. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both.
   
6. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth.
   
7. Drizzle with oil

from Eating Well