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1
Preheat oven to 180 degrees cup (360 F) Using tongs to turn, grill the eggplants whole on a BBQ or under a grill until they are black and the skin is blistered all over.
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2
Continue to bake in the oven until the eggplants are completely cooked; around 45 minutes.
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3
(a wooden skewer will easily penetrate the flesh) If you can't blacken over a flame then turn the oven up to flat out and bake eggplants for 15 minutes then reduce heat to 180 cup (360 F) and cook for further 45 minutes.
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4
Place eggplants in a bowl to cool then peel.
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5
Make sure you scrape the inside of the skins with a spoon to get the smoky flavoured flesh this is what makes it so yummy.
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6
Do not rinse the pulpy flesh in water.
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7
Place in a colander to drain for a while; gently press the excess juices out to remove the bitterness.
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8
In a food processor or using a stick blender, blend the eggplants with 1/2 the tahini, 1/2 teaspoon salt, garlic and 3/4 lemon juice.
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9
Slowly add the olive oil as you continue blending until a creamy smooth and rich consistency achieved.
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10
Taste the dip; add the other 1/2 of the tahini to taste and adjust lemon and seasoning.
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11
Best left to develop in the fridge until the following day - bring up to room temperature before serving.
