1

Warm up grill to high heat. Pierce eggplants several times with a sharp knife. Place on the grill and cover. Cook, turning occasionally until blacked all over and eggplant skin is very soft (20 minutes or so). Remove from grill and cool.

2

Halve eggplants lengthwise. Scrape the flesh into a colander and let drain. Discard the skins.

3

Blend tahini, lemon juice, garlic, salt and pepper in food processor until smooth. Add eggplant and continue to process until mixture is smooth.

4

Scoop into serving dish. Drizzle with good olive oil and garnish with parsley or Kalamata olives.

5

Serve with fresh vegetables and pita bread.