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1
Prick the eggplants in a few places with a pointed knife to prevent them from exploding.
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2
Turn them over the flame of the gas burner or a hot barbecue, or under the broiler, until the skin is charred all over (this gives them a distinctive smoky flavor) and they feel very soft when you press them.
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3
Alternatively, place them on a sheet of foil on an oven tray and roast them in the hottest preheated oven for 45 to 55 minutes until the skins are wrinkled and they are very soft.
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4
When cool enough to handle, peel and drop them into a strainer or colander with small holes.
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5
Press out as much of the water and juices as possible.
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6
Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes.
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7
Adding a tiny squeeze of lemon juice helps to keep the puree looking pale and appetizing.
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8
In a bowl, beat the tahini with the lemon juice (the tahini stiffens at first then softens), then beat in the yogurt.
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9
Add the mashed eggplants, garlic to taste, and some salt.
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10
Beat vigorously and taste to adjust the flavoring.
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11
Spread the puree onto a flat serving dish and garnish with a drizzle of olive oil and a sprinkling of parsley.
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12
My friend Kamal, whom I watched in his kitchen in Beirut, adds the juice of a bitter orange.
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13
In this case, omit the yogurt.
